Homemade Duck Sauce – If you love duck sauce, you’ve got to try this all-natural, homemade version. It’s so simple and tasty, you may just decide to never go back to the old way!
The secret to many fabulous recipes is a killer sauce. When it comes to many Asian dishes, a good duck sauce is just the ticket.
In the past I’ve bought a convenient jar of pre-made duck sauce at the grocery store. I was never that pleased with it because it didn’t taste amazing, not to mention, it contained some dubious ingredients, like high fructose corn syrup, preservatives, and “natural” flavorings. YUCK!
This year I thought I’d give making my own duck sauce a go. I used some fabulous homemade apricot jam hidden in my winter stores, along with fresh ginger and garlic. If you don’t have homemade jam on hand I recommend St. Dalfour’s apricot jam.
After making this sauce, the end result was sweet and sticky. It also had a more spicy and complex flavor compared the the store-bought stuff. I don’t think I’m ever going back to the old way again!
Now that you can make this awesome sauce, some common pairings with duck sauce include:
- Egg rolls
- Spring rolls
- Duck
- Chicken
- Pork
- Fish
Also, be sure to check out my recipe for Baked Pork and Napa Cabbage Egg Rolls!
- ¾ C all-natural apricot jam
- 4 Tbsp rice vinegar
- ½ tsp low sodium soy sauce
- 2 medium cloves fresh minced garlic*
- 1 tsp fresh minced ginger*
- ½ tsp chili powder
- 1/16 tsp cayenne powder (or to taste)
- Combine all of the ingredients in a small mixing bowl with a whisk until evenly combined.
- It's best if allowed to rest in the refrigerator for a few hours before serving, so that the flavors can meld. Bring to room temperature 30 minutes to an hour before serving.
- Store in an airtight glass container at the back for your refrigerator for up to 1 month.
If you enjoyed this post, you may also enjoy…
Senposai, Daikon and Chili Garlic Chicken Wrap
Golden Apricot Jam
Baked Pork and Cabbage Egg Rolls
Platter Talk says
January 5, 2016 at 9:59 amThanks for showing us how to make this favorite condiment; we will definitely be giving this one a try!
Rachel says
January 7, 2016 at 9:13 amAwesome! You’ll have to let me know how it turn out.
Penny says
January 8, 2017 at 7:38 pmI tried this recipe and it so awesome! So fresh ! I lived that it is not cloying sweet. I served it with homemade crab Rangoon. Thanks for sharing.
Rachel says
January 9, 2017 at 12:02 amI’m so happy you enjoyed this recipe. Crab Rangoon sounds amazing right now!
Jerry Protheroe says
October 21, 2017 at 2:06 pmCrab Rangoon ALWAYS sounds amazing to me.
Rachel says
October 27, 2017 at 10:46 amOooo… That’s one of my FAVORITES! I’m totally going to make it soon as well as a batch of this Duck Sauce of course!
Donna says
January 5, 2016 at 12:40 pmOh I need to try this! I haven’t had a good sauce to go with my asian duck since I started eating clean and avoiding all the yuckies in the store-bought versions. It may not give the same flavour, but I have some homemade peach jam on hand I may try in there, before venturing out to buy some apricot 🙂
Rachel says
January 7, 2016 at 9:18 amIf you try the making this with the peach jam, you’ll have to let me know how it turns out. I’m most familiar with duck sauce being made with apricot and/or plum, but peach is so closely related that I imagine it’s just as yummy. I’m happy that this a good clean foods eating solution for you. I came up with that recipe because I had a similar dilemma as you. I had tried a jar of organic, store bout duck sauce and it was terrible. If I’m going to got to the effort of making spring rolls than I want some good sauce to dip them in!
Sara @ Life's Little Sweets says
January 5, 2016 at 12:44 pmThis looks so good! I could really go for this right now 🙂 It’s so nice to see something that is really delicious, made from scratch without preservatives in it 🙂
Rachel says
January 7, 2016 at 9:22 amThanks Sara. I’ve always loved dipping things. Wether it me good old ketchup, BBQ sauce, blue cheese dressing, or duck sauce. When I started purging my refrigerator of artificial ingredients I really missed those things. The few years I’ve been surprised how many of those favorite can be easily be whipped up in my own kitchen!
Amanda says
August 3, 2017 at 6:12 pmCan you make some up and can it or no
Rachel says
September 5, 2017 at 2:32 pmI’ve never canned this recipe. That said, I’ve made this recipe with my own Apricot Jam and the ingredients you would be adding to the recipe to make the duck sauce would keep the sugar content high enough and the acidity high enough for canning. If you’re considering canning duck sauce make sure you’re starting with a food safety tested Apricot Jam recipe and that you’re not using store bought jam. I hope that helps!
Diane says
January 5, 2016 at 1:05 pmOh! My son hunts duck every winter. He will love this! Thanks so much for sharing. It looks delicious and has so many uses!
Rachel says
January 7, 2016 at 9:22 amHow awesome that he hunts duck! I’d love to have a fresh duck to cook up. You lucky duck!
Marisa Franca @ All Our Way says
January 5, 2016 at 5:00 pmThank you!! I’ve been searching for a good duck sauce recipe for years! I have so many Asian recipes that could use this.
Rachel says
January 7, 2016 at 9:23 amYeah! I don’t think this one will disappoint. My whole family couldn’t get enough of this stuff!
Laura @MotherWouldKnow says
January 5, 2016 at 8:49 pmI’ve always loved duck sauce in principle, but the store bought versions are so sweet and not at all complex in their flavor. By contrast, yours sounds spicy as well as sweet and with just the right amount of other flavors besides the jam. Definitely have to try it.
Rachel says
January 7, 2016 at 9:26 amI know! The store bought stuff is so blah. I first got the idea to make my own when I got some truly noteworthy duck sauce at a little, local, all-natural Chinese restaurant. It was an aha moment where I realized that this stuff can be made homemade and be really good.
Tracy @ Served from Scratch says
January 5, 2016 at 10:11 pmHooray for homemade!! Pinning for later!
Rachel says
January 7, 2016 at 9:26 amThanks for pinning! 🙂
Cassandrea @ chewsandbrews.ca says
January 6, 2016 at 11:00 pmCool! I have always bought from the store as well and felt it was “meh” – I am looking forward to trying it homemade! Pinned!
Rachel says
January 7, 2016 at 9:27 amBoo for store bought duck sauce! Thanks for pinning!
Claudia | Gourmet Project says
January 7, 2016 at 9:33 ammamma mia! this is pure #foodporn. Can’t wait to taste it, probably with eggrolls!
Rachel says
January 7, 2016 at 11:21 pmHaha! Thanks Claudia! Enjoy those egg rolls!
Sharee @ Savory Spicerack says
January 7, 2016 at 12:39 pmI love Asian Food! And I definitely like to make it from home when I get the chance! This looks yummy!
Rachel says
January 7, 2016 at 11:25 pmThanks Sharee! You’ll have to let me know how you like it!
Heather says
January 7, 2016 at 2:22 pmI have been looking for a good duck sauce recipe and this one looks amazing! I love all of your recipes you share!
Rachel says
January 7, 2016 at 11:27 pmThanks Heather! That’s so sweet. I’m blushing over here!
Genevieve says
January 15, 2017 at 6:56 pmTHIS WAS DELICIOUS! Only had peach-apricot jam and powdered ginger. It was excellent!! Thanks!
Rachel says
January 29, 2017 at 11:47 pmI’m so happy to hear you enjoyed this recipe! Thanks for letting me know!
Renee says
January 22, 2017 at 12:34 pmDefinitely watch the cayenne pepper. I used 1/16 tsp and it was way too much for me. I suggest adding a pinch and taste to your liking.
Rachel says
January 29, 2017 at 11:42 pmThanks for the feed back Renee!
David says
February 7, 2017 at 11:17 amHi! Thanks for the recipe! When you list chili powder, do you mean the same kind I would put in taco seasoning, or is this an Asian chili powder? Thanks!
Rachel says
February 7, 2017 at 2:08 pmI used the taco seasoning one. If you choose to use Asian chili powder I would consider omitting the cayenne, as I believe Asian chili powder has more of a kick. I hope that helps!
Dee says
March 20, 2017 at 5:52 pmCan I use Orange Marmalade instead of Apricot Jam?
Rachel says
March 21, 2017 at 11:03 pmI wouldn’t recommend orange marmalade, but plum or peach jam should do the trick if you need a substitute!
Mike says
March 21, 2017 at 8:39 pmWe made this tonight and it was fantastic!! How much is a serving size? I see it’s 99 calories per serving but can’t find how much that is. Thanks!
Rachel says
March 21, 2017 at 11:05 pmHappy to hear that you found this delish! A serving is one sixth of the recipe, or approximately 2 1/2 Tbsp.
J says
March 26, 2017 at 5:33 pmI put just a wee bit of orange rind, about. An 1/8 tsp. I ran the idea past a chinese friend who approved. Orange can be over powering and totally take over, be very cautious. . I also brought it up to simmer and shut off the heat to let all the goodness meld slowly. My spice heat was sriracha. This one will be a staple. Thank you!!!!
Rachel says
May 11, 2017 at 10:18 amThe orange rind sounds like a lovely addition. I’m going to give it a try the next time a make duck sauce. Thanks for sharing!
Michelle B. says
May 7, 2017 at 1:09 pmOh goodness me!!! I LOVE duck sauce so much!! Every time we have Chinese I am the one grabbing as many packets possible and putting all over my rice!! I’ve NEVER known what it was made of (I actually THOUGHT was made from duck!! Lol) excuse my ignorance lol, I am DEFINITELY going to try this!! I just literally bought a jar at Kroger the other day because it was on clearance and that was the FIRST time I had ever seen duck sauce in a grocery store, where I am from, you don’t see a lot of different foods from all over like you would in big cities!! Thank you for this recipe!!
Rachel says
May 11, 2017 at 9:59 amHaha! I can relate to the “grabbing packs of sauce from the Chinese restaurant” phenomena. Growing up my grandparents were the ones that introduced me to the wonderful world of Chinese food and the entire butter section of their refrigerator was filled with various packet of soy sauce, duck sauce and spicy mustard! I live close to a big city and I still find it hard to find a decent jar of premade duck sauce, so this recipe was my solution. I hope you enjoy the recipe as much as I have!
Lori Kaye says
January 7, 2018 at 1:25 pmI was in the grocery store and couldn’t bring myself to buy the duck sauce I found there. Too many artificial ingredients! I searched online and found this recipe and was thrilled that I actually had all of the ingredients at home. I have to tell you that this sauce was a major hit. My husband and I have been married for 33 years and it’s the first time I ever saw him eat duck sauce. He doesn’t like sweet sauces but this one made him a believer. Thank you for a fabulous recipe that needed no tweaks!!!
Rachel says
February 15, 2018 at 12:17 pmLori- Thanks for taking the time to come back to tell me how much you enjoyed this recipe! Happy dipping!
[email protected] says
January 19, 2019 at 6:34 pmAdded to bookmarks.
The recipe is well balanced great souce. It is also good foundation to start. I’m going to try apple, plum, peach gems/spreads. Next time I’m going to use unsweetened apricot gem.
Rachel says
January 22, 2019 at 11:59 pmYou’ll have to come back and tell me how the duck sauce turned out with the other spreads!
Katie says
April 13, 2019 at 12:35 pmOMG! Just made this and it is amazing. I will never buy store bought again. THANK YOU!