Homemade Duck Sauce is an easy recipe to make the delicious Chinese-American sweet and sour condiment used for dipping, sauce, and glaze.

Easy homemade duck sauce in a glass bowl on a dark brown table with chopsticks nearby.

Duck sauce is a condiment made from fruit and is used in Chinese-American cuisine or as a dip for sides, such as wonton strips and eggrolls, and for sauce on chicken and other poultry.

A little about Chinese-American Food

Chinese-American cuisine is a style of Chinese cuisine that was developed by Chinese Americans. These dishes significantly differ from traditional Chinese dishes because Chinese-American dishes were adapted to suit American tastes.

Chinese immigrants arrived in the United States in large numbers in the mid-19th century in order to escape the economic difficulties in China, hoping to find work during the California Gold Rush and on the Central Pacific Railroad.

They mostly settled together in ghettos, individually known as Chinatown, and—since there were laws preventing them from owning their own land—they opened their own businesses, such as laundry services and restaurants.

Initially, the family-owned businesses catered to miners and railroad workers, and restaurants were set up in places where Chinese food was unknown. Food was based on the requests of the customers, and recipes were created to suit American tastes using whatever ingredients were available.

One major difference between traditional Chinese cuisine and Chinese-American cuisine is in the use of vegetables. Chinese-American recipes will use raw or uncooked ingredients and those not native to China. Traditional Chinese cuisine, on the other hand, rarely contains raw or uncooked ingredients and often uses Asian leaf vegetables.

While the new dishes were not traditional Chinese, these restaurants were responsible for the development of the ever-popular Chinese-American cuisine.

While there are American Chinese restaurants and takeout places all over, they are harder to find and often quite expensive if you happen to keep kosher like I do.

However, the solution to that is to make them at home! Try some of these amazingly easy recipes for kosher American-Chinese food.

The little history of kosher Chinese-American Food

It is well known that Jews (especially those with ties to New York) love Chinese food. You can find at least one and, more often than not, several kosher Chinese restaurants in predominantly Jewish neighborhoods. In the town of Cedarhurst, New York, for example, there are two within a couple of blocks – both excellent…and don’t even get me started on Brooklyn.

There is a popular joke, which has been passed around for many years, that describes the Jewish dependency on Chinese food: “According to the Jewish calendar, the year is 5749. According to the Chinese calendar, the year is 4687. That means for 1,062 years, the Jews went without Chinese food.” That was back in 1989, and who knows when the joke even started?

Jews as a group were probably first introduced to Chinese food in the Lower East Side of Manhattan, where immigrants of various cultures settled in their own neighborhoods in the late 1800s and early 1900s.

By the early 1900s, approximately one million Jews from Eastern Europe and half a million Italians from Southern Italy shared the Lower East Side of Manhattan with only approximately 7,000 Cantonese Chinese, most of whom had moved from California.

Due to anti-Chinese laws and acts, which prevented them from competing with whites, many Chinese opened restaurants.

The majority of Jewish immigrants at that time were observant in their religion and ate only kosher food when they arrived in New York. But, over time, many assimilated, and their children, who were less interested in keeping “the old ways” and more interested in other cultural experiences, even more so.

Some continued keeping kosher at home while allowing themselves to stray while out. Sunday was a favorite time for eating out, and Chinese food was not only reasonably priced, but their restaurants were open on Sundays.

Not only that, but Chinese food didn’t use milk, and while excuses may be made for eating non-kosher meat outside of the home, there was still the forbidden mixing of meat and milk to consider.

Having been raised with what is forbidden, these Jews seemed to feel that if they couldn’t tell it was non-kosher, it wasn’t that bad (or wasn’t repulsive), even if it contained pork or non-kosher seafood. The attitude seemed to be, if I can’t see it, it won’t kill me.

But what about Jews who did keep kosher? It took decades, but finally one enlightened Jewish, kosher deli owner found a solution. Using Cantonese Chinese recipes and substituting kosher veal, beef, and chicken livers for pork, he began selling the first kosher Chinese food. This was Sol Bernstein, the eldest son of Schmulka Bernstein.

Schmulka Bernstein ran a kosher butcher store and smokehouse on the Lower East Side of Manhattan near Essex St. for approximately 30 years, from the 1930s until the mid-1960s.

In 1959, Sol opened a delicatessen on Essex Street and called it Bernstein-on-Essex. His slogan was “Where kashrut is king and quality reigns” (kashrut = kosher).

Although the deli was separate from Schmulka’s butcher shop and belonged to Sol, everyone still called it Schmulka Bernstein’s, and anyone who is still around and remembers still does so to this day. In fact, I doubt that many people even know that the deli belonged to Sol or that it was Sol who was the originator of kosher Chinese food in the US.

Sol continued to sell deli while he incorporated Chinese foods into the menu and did very well. The restaurant continued to prosper until he died in 1992, when it was sold.

General information regarding cooking:

The following information may not particularly pertain to this recipe but rather answers general useful questions related to cooking.

What are the different oils used in cooking?

“High-heat” oils have neutral flavors and have been processed in order to handle high temperatures and are good for sautéing, searing, and frying. These include canola oil, vegetable oil, avocado oil, and grapeseed oil, each with its own “best for” with chefs.

Some oils have their own flavor and are good for sautéing and roasting and add a little extra to the dish. These include extra virgin olive oil, coconut oil, and peanut oil. Extra virgin olive oil works well with roasting or sautéing, but not for deep frying.

Coconut oil is good in dishes where a slightly coconut flavor enhances the dish, and peanut oil is good for deep frying and will add a subtle nutty taste and smell. Many Asian dishes call for peanut oil in the ingredients.

Then there are oils that are not used with heat but rather for dressing up foods, such as sesame oil, flaxseed oil, and walnut oil, among others.

What does it mean when recipes say “to taste” about an ingredient?

When recipes say “to taste,” it means that you can put in as little or as much as you like to your own taste. Some recipes have many ingredients that a cook can adjust to their own taste when cooking (not so much when baking though).

The best way to calculate what your taste is with a recipe that you are not yet familiar with is to first taste the dish and then add the “to taste” ingredient GRADUALLY, a little at a time—a splash of this or a pinch of that—until the dish is just the way you like it. Make sure to stir the ingredient after each time you add it so that the flavor will distribute evenly and become part of the dish. Then taste again. Repeat until you reach your personal preference.

Note: If you plan on using the recipe again, it is highly recommended to make a note of what and how much you added so that you can refer to it next time.

What does it mean when a recipe says that an ingredient is “optional”?

If an ingredient is “optional,” it means that you can add it in or not based on your own preference. An optional ingredient can be flavor related (i.e., salty, sweet, spicy, etc.), appearance related (garnish), or even something like nuts or chocolate chips in baking.

What does “savory” mean?

“Savory” refers to foods that are not sweet, such as foods that taste salty, spicy, or herbal.

What cooking measurement expressions mean:

Drop – ¹/₆₄ teaspoon (or less—it’s however a literal drop comes out)

Smidgen – ¹/₃₂ teaspoon

Pinch – ¹⁄₁₆ teaspoon (what you can grab between your finger and thumb)

Dash – ⅛ teaspoon (what comes out when you shake out of a shaker or bottle)

Tad – ¼ teaspoon

Dollop—a glob on a spoon (like with mayonnaise or ice cream)

Scant—a scant cup is almost a cup, just below the line.

Heaping—above the line of the spoon (teaspoon, tablespoon)*

Some useful cooking terms:

Sauté: Cooking quickly in a small amount of oil or fat in a frying pan on a relatively high heat that causes a slight browning of the food on the outside.

Sear: Browning the outside of meat at a high temperature.

Sweat: Cooking vegetables (often onions) in a little oil or fat on a low heat until they become soft and translucent (no browning).

Simmer: Heating liquid to just below the boiling point (has slow bubbles).

Boil: Cooking food submerged in water hot enough to have rapid, rolling bubbles.

Poach: Cooking in a liquid, or partially submerged, on low heat.

Roast: Cooking with consistent dry heat in an enclosed space, over 400 degrees Fahrenheit.

Bake: Cooking with dry heat in an enclosed space, under 400 degrees Fahrenheit.

Broil: Cooking with intense heat from above.

Grill: Cooking with heat from below, typically over a flame or coals.

Braise: Cooking already-seared meat in a small amount of liquid in a covered pot.

Blanch: Quickly submerging food into boiling water and then immediately into ice water to stop the cooking.

Steam: Cooking with vapor from hot simmering water from below.

Shred: Creating long, thin strips (not necessarily uniform) of vegetables, like in coleslaw.

Grate: Scraping food against a surface with rough, tiny holes that break it down into very small, fine pieces.

Zest: The scrapings of the colorful outer skin of a citrus fruit.

Mince: Cutting into the smallest pieces possible.

Dice: Cutting into small cubes.

Chop: Cutting into small (bite-size) pieces.

Julienne: Cutting into long, thin strips (like matchsticks).

Glaze: a thin liquid with high-sugar or high-fat coating applied to food or baked goods that gives a shiny look and adds flavor.

Fold in: To gently combine a light ingredient into a heavier one.

Al dente: Cooking rice or pasta to the point before it gets soft (is slightly firm).

Emulsify: Forcing two liquids together that don’t normally combine (like oil and vinegar) into a smooth sauce or dressing.

Deglaze: Adding a liquid to a hot pan after searing meat to loosen the browned bits (called fond) that got stuck.

Slurry: A mixture of liquid and dry starch, such as cornstarch or potato starch, into a paste that is used to thicken sauces and soups. One can use flour to make a slurry as well.

Roux: (pronounced “roo”) is acooked mixture of fat and flour.

Everyday pantry essentials (suggested)

As I learned to prepare more and more recipes, I also learned which basics and seasonings are good to have on hand to have the ability to make a dish on short notice and not have to run out to the store or borrow from a neighbor.

While I will admit that I am not always prepared when one of my kids asks for eggplant parmesan or lasagna at the drop of a hat (which they have done), I dislike having to postpone making something just because the ingredients needed to make a reasonable meal were not readily available.

So, I maintain a selection of what I consider “pantry essentials” in my refrigerator and on my shelves at all times.

Initially, many of the herbs and spices were useful to me only on occasion (having been purchased for a particular recipe), and I usually just had them around as leftovers. However, as I began to cook more of a variety, I was really glad to have them (hey, look, I already have that!). And that is how my list began.

While, of course, most of the essentials will not be needed just for any one recipe, at least some of them are needed for most recipes, and you would be surprised how many recipes can be made just with this list. So, if you keep whatever you use regularly on hand, it can really save you time and effort.

Everyone has their favorite recipes, preferred seasonings, and just whatever they like to use to cook. Your own list should certainly reflect your own cooking tastes and style.

Just to give you an idea, the list below is a comprehensive list of what I normally keep on hand (this does not necessarily include what I keep for baking, and there may be some overlap between the two lists as some items are used for both, such as brown sugar), and, of course, it reflects the meals and desserts that I like to make for my own family and guests.

Utensils:

Measuring cups for liquid
Measuring cups for solids (flour, sugar, etc.)
Measuring spoons
Mixing bowls
Kitchen scale

NOTE: When using measuring cups and spoons, make sure that the measurements are comparable to one another (example: that 4 tablespoons equals 1/4 of your measuring cup). You’d be surprised to know that not all measuring cups are the same, and this can throw your measurements off.

Seasoning and flavoring:

salt (my recipes use regular table salt)
ground black or white pepper
granulated garlic or garlic powder (I prefer granulated)
onion powder
sweet paprika and/or sweet pepper flakes (paprika is ground dried red pepper, pepper flakes are crushed dried red pepper)
hot paprika, hot pepper flakes, or cayenne pepper (moderately spicy dried ground chili pepper) for those occasional spicy dishes
ground turmeric
ground cumin
ground cinnamon
ground ginger
ground nutmeg
ground cloves (for pumpkin flavors)
sugar (granulated)
brown sugar
chicken consommé powder / beef bouillon powder (regular or vegetarian)
onion soup mix
onion flakes (substitute for fresh onion—3 tablespoons for 1 medium onion).
various herbs
additional spices to adapt taste to preference

Misc:

oil / margarine / butter / cooking spray
coconut cream as a dairy-free cream substitute
flavorless milk substitute as a dairy-free milk alternative
cornstarch as a thickening agent
flour
baking powder
baking soda
bread crumbs or cornflake crumbs (you can make these with your blender or food processor) for coating
condiments, such as ketchup, mustard, barbecue sauce
tomato sauce/tomato paste/canned tomatoes—diced or crushed/pasta sauce
soy sauce
ready-made pie crusts and dough (to just add filling)

We always have eggs in the fridge and onions, rice, and potatoes on our shelves, as well as pasta.

In addition, having some fresh vegetables in the fridge, such as carrots, celery, tomatoes, bell peppers (various colors), etc., can be very useful when putting together a quick but delicious meal.

It is also a good idea to have some ground meat or chicken (breast, ground, or in parts) in the freezer for anyone who likes meat dishes in a snap.

Weather can have an effect on some of the spices and on the chicken consommé powder, so I keep as many of the seasonings in the refrigerator or freezer as I can, and I keep everything tightly closed in containers (you will be surprised to know just how determined moths are at getting into sealed bags and how hot red pepper powder can attract little black bugs—YUCK!).

Therefore, store your items well.

Why are these pantry essentials beneficial to have on hand?

Personally, having the above ingredients in my kitchen is very advantageous, as I make a variety of dishes and use most of the items on the list regularly enough to warrant storing them. However, I do not store items for dishes that I make seasonally or only on rare occasions or those that spoil easily.

Whether or not it is workable for you depends on your cooking style, the space you have to store, and whether or not you mind running out to the store as needed. Of course, the more you cook and the more varied your recipes, the more you will use and the more you will need.

Yield: 4 servings

Homemade Duck Sauce

Delicious fruity duck sauce for cooking or dipping.

Ingredients

3/4 cup apricot or peach (or combination of both) jam *
2 tablespoons cornstarch
1 1/2 tablespoons white granulated sugar
1 tablespoon rice vinegar (have more on hand) *
1/2 teaspoon paprika (for color)
pinch (1/8 teaspoon) salt
water

Instructions

Pour the jam, sugar, rice vinegar, and 1/2 cup water into a sauce pan on medium heat and mix well.
Mix in the paprika and salt.
Place the cornstarch in a bowl and add 1/4 cup water and mix well so there are no lumps, and pour into the jam mixture.
Bring just to a boil while mixing and turn off.
Let cool.

Notes

* If the jam you use is strong, your duck sauce will come out with a very fruity flavor, so if you don't want this, use a jam with a less strong flavor. If it is too fruity, add more vinegar - a little at a time. Note that the flavor will settle down a bit once the sauce has cooled.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 49Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 3mgCarbohydrates: 12gFiber: 1gSugar: 8gProtein: 0g