This homemade duck sauce is a celebration of all-natural ingredients, free from artificial additives and preservatives. Made with real apricot jam, fresh ginger, garlic, and rice vinegar, it delivers the perfect balance of sweet, tangy, and savory flavors. Instructions for making a hot (spicy) version are also included. Unlike store-bought concoctions, this sauce stays true to its roots while offering a clean, wholesome alternative. And for jam-makers looking to take it even further, using homemade apricot jam can make this sauce even more personalized.
Despite its name, duck sauce doesn’t actually contain duck! It was developed in Chinese-American cuisine, inspired by traditional plum sauce but adjusted to match American tastes. Chinese restaurants in the U.S. created a sweeter, fruitier version, making it the perfect complement to crispy egg rolls and wontons. The name likely comes from its origins in China, where sauces like tianmian sauce were served with Peking duck. Over time, duck sauce became a staple in takeout culture, known for its balance of sweet and tangy flavors. While store-bought versions contain preservatives and artificial ingredients, this homemade recipe lets you enjoy a fresh, healthier version of this beloved condiment.
Yield:
About 1 1/3 cups (320 – 350g)
Shelf life:
1 month (refrigerated)
Equipment:
- Small mixing bowl
- Whisk
- Small saucepan
- Stirring spoon
- Mesh strainer (optional, for a smooth sauce)
- Bottling funnel (optional)
- 12 oz. glass jar or woozy bottles for storage
Ingredients:
- 3/4 cup apricot jam (210g) (I used an all-natural, no-sugar-added variety)
- 4.5 TBSP rice vinegar (65g) (“unseasoned” is suggested which contains no added sugar)
- 2 large cloves garlic, minced through a press
- Nub ginger, peeled & minced (5g)
- 3.5 TBSP water (52g)
- 1/4 tsp salt (or more to taste)
- Optional: 1 sliced hot pepper of choice (seeds removed)
Directions:
1. In a small mixing bowl, whisk together the apricot jam, rice vinegar, garlic, ginger, water, sugar, and salt until well combined.
2. If using a hot pepper, also add it to the mixture before cooking.
3. Pour the whisked mixture into a small saucepan and simmer over medium-low heat for 5–6 minutes, stirring occasionally, until warmed through and slightly thickened.
4. (Optional) For a smooth sauce (as shown in the photos), strain it through a mesh strainer into a storage jar or use a bottling funnel if storing in a woozy-type bottle, removing solids including the sliced pepper.
5. Whether or not the sauce was strained, once it is in a storage container, transfer it to the fridge.
Storage & Consistency Adjustment:
- When stored in a glass jar, the sauce can be spooned out as needed.
- The sauce will thicken once refrigerated. If using a bottle rather than a jar and it seems “stuck,” allow to come to room temp and give it a shake; it will pour just fine.
- Alternately, when first preparing the sauce in the saucepan, you can make a “looser” sauce with an extra 1 TBSP of water and 1 TBSP of rice vinegar; it’s normal for homemade duck sauce to be more solid in the fridge because it lacks all the stabilizers and additives of the commercial variety. You can always add a splash more water and rice vinegar after it’s bottled too to help but don’t go too crazy as it can start to diminish the other flavors.
