DOTLAN EveMaps

Duck is the common name for a large number of species in the Anatidae family of birds, which also includes swans and geese. The ducks are divided among several subfamilies in the Anatidae family; they do not represent a monophyletic group (the group of all descendants of a single common ancestral species) but a form taxon, since swans and geese are not considered ducks. Ducks are mostly aquatic birds, mostly smaller than the swans and geese, and may be found in both fresh water and sea water.

Ducks are sometimes confused with several types of unrelated water birds with similar forms, such as loons or divers, grebes, gallinules, and coots.

Chinese duck sauce is made with plums, apricots, sugar, and spices. It is a condiment served with duck, chicken, pork, and spareribs. It is also often referred to as plum sauce. This delicious sauce is quite easy to make at home, but plan ahead as it needs to sit for 2 weeks before using.
Prep Time: 10 minutes
Cook Time: 1 hour, 15 minutes
Total Time: 1 hour, 25 minutes
Ingredients:

1 pound plums, halved and pitted
1 pound apricots, halved and pitted
1 cup cider vinegar
3/4 cup water
1/4 cup balsamic vinegar
.
1 cup cider vinegar
1 cup firmly packed brown sugar
1 cup white granulated sugar
1/2 cup fresh lemon juice
.
1/4 cup peeled and chopped ginger
1 small onion, sliced thin
1 serrano chile, or more to taste, seeded and chopped
2 garlic cloves sliced
4 teaspoons kosher salt
1 Tablespoon toasted mustard seeds
1 cinnamon stick

Preparation:
Place plums, apricots, 1 cup cider vinegar, water, and balsamic vinegar in a medium saucepan over medium heat. Bring to a boil, reduce heat, and simmer uncovered for 15 minutes.

Place 1 cup cider vinegar, brown sugar, white sugar, and lemon juice in a separate saucepan. Bring to a boil, reduce heat slightly, and let bubble for 10 minutes. Let cool for 5 minutes.

Add brown sugar mixture to the fruit, along with ginger, onion, chile, garlic, salt, mustard seeds, and cinnamon stick. Simmer for 45 minutes. Discard cinnamon stick.

Pour mixture into a food processor or heavy-duty blender and puree until smooth. You many need to do this in batches. Return to the saucepan and simmer until thickened.

Place duck sauce in a sterilized canning jar. Cap loosely and let cool to room temperature. Tighten cap and store in a cool, dark place at least 2 weeks before using.

Serve as a condiment with duck, chicken, pork, and spareribs.

Yield: 2 pints