Reviewed: Dec. 27, 2008

This was the first time I cooked duck and was rather pleased with how it turned out. A lot of people told me duck was greasy (which it is) but this sauce counteracts the greasiness and compliments the flavour of the meat quite nicely. The flavour of the sauce is influenced by the fruit used - tart apples and under-ripe plums made it pleasantly tangy.

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Reviewer:

Lisa

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Reviewed: Oct. 25, 2005

This is excellent! I omitted the apple juice and used only plums. WOW. Great on rice, pasta. meat dishes. We love it! THANKS!

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Reviewer:

TinaMarie

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Reviewed: Aug. 12, 2005

I reduced this Chinese Duk Sauce recipe to fewer servings so that I could compare it with my much more traditional recipe, which takes fewer ingredients. Thanks for posting this recipe, but I will continue making my recipe.

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