Duck sauce

This article is about the condiment used in American Chinese cuisine. For the orange sauce used with duck in French cuisine, see duck à l'orange. For the electronic music duo, see Duck Sauce.

It is speculated that the name "duck sauce" came about because its ancestor, tianmian sauce, was first served with Peking duck in China. When the Chinese emigrated to the U.S., they created Chinese dishes that would appeal more to the American palate, and developed a sweeter version of the sauce used in China. ^[7]

See also

• Food portal

• List of dips
• Hoisin sauce
• List of condiments
• List of sauces
• Oyster sauce
• Plum sauce
• Siu haau sauce
• Sweet and sour sauce
• Tianmian sauce

References

1. Dimmick, T. (2003). The Complete Idiot's Guide to 5-Minute Appetizers . Alpha Books. p.  99. ISBN   978-1-59257-134-5.
2. Platkin, C.S. (2008). The Diet Detective's Calorie Bargain Bible . Pocket Books. p.  363. ISBN   978-1-4165-6660-1.
3. Geller, J. (2007). Quick & Kosher: Recipes from the Bride who Knew Nothing. Feldheim. p. pt121. ISBN   978-1-58330-960-5.
4. DeMattia, Vince (January–February 1993). "What Is Duck Sauce Anyway!?!". Tampa Bay Magazine. pp. 38–39. Retrieved March 1, 2016.
5. Gannon, B.; Smith, L.; Namkoong, J. (2011). Family-Style Meals at the Hali'Imaile General Store. Potter/TenSpeed/Harmony. p. 48. ISBN   978-1-60774-142-8.
6. Carpender, D. (2010). 1,001 Low-Carb Recipes. Fair Winds Press. p. 465. ISBN   978-1-61673-838-9.
7. Kiniry, Laura. "What Exactly Is Duck Sauce?". Smithsonian Magazine. Retrieved May 7, 2020.

External links

• Media related to Duck sauce at Wikimedia Commons

Duck sauce
Packets of duck sauce

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