This Spicy Duck Sauce works as a perfect topping for many Asian dishes, as a dipping sauce for egg rolls or wontons, or even basted on protein during grilling. It’s sweet, spicy, a little savory, and full of flavor. Its flavor profile tends toward a cross between traditional duck sauce and sweet chili sauce, meaning it’s the best of both worlds! It’s also super customizable. Want it spicier, milder, saltier, more gingery? Simply adjust the amounts in the sauce up or down to your liking.
I hope you love this Spicy Duck Sauce as much as I do! If you make this recipe, leave a comment and let me know what you thought or feel free to ask a question! I’d also love to see what you made! Tag me in your food pics #fortheperfectbite on Instagram.
Spicy Duck Sauce
Ingredients
- ½ cup apple cider vinegar
- ½ cup water
- ½ cup granulated sugar
- 1 ripe, medium peach
- 1 tsp fresh ginger, minced (or ½ tsp powdered ginger)
- 1 clove garlic minced
- 1 tsp hot pepper flakes (omit for more traditional duck sauce)
- 2 tsp soy sauce
Instructions
- Bring the water, apple cider vinegar, and sugar to a simmer in a small saucepan.
- Peel and dice the peach, then add to the saucepan. Cook on low, until the peach is softened, 7-8 minutes. Keep an eye on the saucepan to make sure it does not boil over.
- Mix the ginger, garlic, hot pepper flakes, and soy sauce into the sauce and simmer together for an additional 2-3 minutes.
- emove from heat and blend the sauce with an immersion blender, or let cool and transfer to a traditional blender – blend until smooth.
- Serve as a dipping sauce or spooned over your favorite dishes. This sauce will keep in the fridge for 1-2 weeks.
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