What makes duck sauce so tasty with many Chinese dishes is the sweet and sour flavor combination. Many Chinese dishes utilize portions of chicken or fish that are deep-fried.
duck sauce See plum sauce.
fish gravy See fish sauce.
fish sauce = fish gravy Notes: Varieties include Thai fish sauce = nam pla, Vietnamese fish sauce = nuoc mam, patis, ...
2 cups chinese duck sauce (daiday hunan hot)
12 cup water
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Also known as duck sauce, plum sauce is a Chinese condiment made from plums, apricots, vinegar and sugar. It has a thick, jam-like consistency and tart-sweet flavor.
duck sauce (Chin.) See suan mei jiang.
Duglere (Fr.) Sole poached and served in a sauce of tomatoes, shallots, herbs, and white wine reduced and finished with cream; named for the famous eighteenth-century French chef, Duglere.
Often erroneously served with Hoi Sin sauce, it should in fact be served with Duck Sauce. Traditionally the duck carcass is boiled to make a delicious soup to be served at the end of the meal.
Duck sauce, or Plum sauce
Hoisin sauce
Oyster sauce
Soy sauce
Cooked sauces
Lobster sauce
Sweet and sour sauce
Teriyaki - a way of cooking in Japan, a branch of sauces in North America.
Southeast Asian sauces ...
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Any of a variety of species of wild or domestic web-footed birds. Broilers and fryers are under 8 weeks old, roasters are no more than 16 weeks old. Duck is generally higher in fat than other domestic birds. Duck Sauce ...
Duck sauce: a sweet and sour sauce that is prepared from a combination of dried plums and apricots, vinegar, sugar, and spices to be served as a condiment with cooked duck or pork.
 See also: Sauce, Duck, Juice, Spice, Egg
  
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