Duck Sauce

Homemade duck sauce beats those little plastic packets by a mile. This version uses peach preserves as the base, simmered with white vinegar and fresh ginger until everything melds into a glossy, sweet-tart dip. Chopped scallions stirred in at the end add a sharp, oniony bite.

The vinegar is what keeps this from tasting like straight jam on your egg rolls. It cuts through the sweetness of the preserves and gives the sauce that characteristic tangy edge. Fresh grated ginger adds warmth and a little zing that dried ginger just can’t match.

Four ingredients, 20 minutes, and it keeps in the fridge for about two weeks. Make a batch before your next Chinese takeout night and you won’t go back to the packets.

Pro Tips

• Use good quality peach preserves with visible fruit pieces. Cheap jelly makes a thin, one-note sauce.
• Grate the ginger on a microplane for the finest texture. Chunky ginger pieces can be jarring in a smooth dipping sauce.
• Stir the scallions in off the heat so they stay vibrant green and keep their crunch.
• Simmer gently. A hard boil will reduce the sauce too much and make it overly thick and sticky.

Variations

• Use apricot preserves instead of peach for a slightly tangier version.
• Add a splash of soy sauce for a saltier, more savory duck sauce.
• Stir in a pinch of red pepper flakes for a sweet-and-spicy kick.