Chinese Take-Out Duck Sauce & Hot Mustard

Serves 1
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Directions

  1. 1Start making the duck sauce by adding 8 tablespoons of apricot preserves into a bowl.
  2. 2Start making the duck sauce by adding 8 tablespoons of apricot preserves into a bowl.
  3. 3Start making the duck sauce by adding 8 tablespoons of apricot preserves into a bowl.
  4. 4Add in 1/4 teaspoon of garlic.
  5. 5Add in 1/4 teaspoon of garlic.
  6. 6Add in 1/4 teaspoon of garlic.
  7. 7Add in 1/4 teaspoon of ginger.
  8. 8Add in 1/4 teaspoon of ginger.
  9. 9Add in 1/4 teaspoon of ginger.
  10. 10Add in 1 tablespoon of soy sauce.
  11. 11Add in 1 tablespoon of soy sauce.
  12. 12Add in 1 tablespoon of soy sauce.
  13. 13Add in 1 tablespoon of rice vinegar.
  14. 14Add in 1 tablespoon of rice vinegar.
  15. 15Add in 1 tablespoon of rice vinegar.
  16. 16Add in 2 tablespoons of water.
  17. 17Add in 2 tablespoons of water.
  18. 18Add in 2 tablespoons of water.
  19. 19Add in 1 teaspoon of sugar.
  20. 20Add in 1 teaspoon of sugar.
  21. 21Add in 1 teaspoon of sugar.
  22. 22Optionally, add 1/4 to 1/2 teaspoon of crushed red peppers for a kick.
  23. 23Optionally, add 1/4 to 1/2 teaspoon of crushed red peppers for a kick.
  24. 24Optionally, add 1/4 to 1/2 teaspoon of crushed red peppers for a kick.
  25. 25Turn on the stove and mix all duck sauce ingredients really well.
  26. 26Turn on the stove and mix all duck sauce ingredients really well.
  27. 27Turn on the stove and mix all duck sauce ingredients really well.
  28. 28Cook the duck sauce until it gets bubbly and everything has dissolved.
  29. 29Cook the duck sauce until it gets bubbly and everything has dissolved.
  30. 30Cook the duck sauce until it gets bubbly and everything has dissolved.
  31. 31To make the hot mustard, add 2 tablespoons of Coleman's mustard into a separate bowl.
  32. 32To make the hot mustard, add 2 tablespoons of Coleman's mustard into a separate bowl.
  33. 33To make the hot mustard, add 2 tablespoons of Coleman's mustard into a separate bowl.
  34. 34Add in 3 tablespoons of boiling hot water.
  35. 35Add in 3 tablespoons of boiling hot water.
  36. 36Add in 3 tablespoons of boiling hot water.
  37. 37Mix until all clumps are gone.
  38. 38Mix until all clumps are gone.
  39. 39Mix until all clumps are gone.
  40. 40Add in 1 tablespoon of your favorite oil (like avocado oil).
  41. 41Add in 1 tablespoon of your favorite oil (like avocado oil).
  42. 42Add in 1 tablespoon of your favorite oil (like avocado oil).
  43. 43Add in 1/4 teaspoon of salt.
  44. 44Add in 1/4 teaspoon of salt.
  45. 45Add in 1/4 teaspoon of salt.
  46. 46Give all hot mustard ingredients a really good mix.
  47. 47Give all hot mustard ingredients a really good mix.
  48. 48Give all hot mustard ingredients a really good mix.

Ingredients

  • 8 tablespoons apricot preserves
  • 8 tablespoons apricot preserves
  • 8 tablespoons apricot preserves
  • 0.25 teaspoon garlic
  • 0.25 teaspoon garlic
  • 0.25 teaspoon garlic
  • 0.25 teaspoon ginger
  • 0.25 teaspoon ginger
  • 0.25 teaspoon ginger
  • 1 tablespoon soy sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon rice vinegar
  • 1 tablespoon rice vinegar
  • 2 tablespoons water
  • 2 tablespoons water
  • 2 tablespoons water
  • 1 teaspoon sugar
  • 1 teaspoon sugar
  • 1 teaspoon sugar
  • 0.25 teaspoon crushed red peppers
  • 0.25 teaspoon crushed red peppers
  • 0.25 teaspoon crushed red peppers
  • 0.5 teaspoon crushed red peppers
  • 0.5 teaspoon crushed red peppers
  • 0.5 teaspoon crushed red peppers
  • 2 tablespoons Coleman's mustard
  • 2 tablespoons Coleman's mustard
  • 2 tablespoons Coleman's mustard
  • 3 tablespoons boiling hot water
  • 3 tablespoons boiling hot water
  • 3 tablespoons boiling hot water
  • 1 tablespoon oil
  • 1 tablespoon oil
  • 1 tablespoon oil
  • 0.25 teaspoon salt
  • 0.25 teaspoon salt
  • 0.25 teaspoon salt

Equipment

stovebowl

Tips

  • For duck sauce, cook until bubbly and everything has dissolved.
  • For hot mustard, mix until all clumps are gone.
  • If you want a lighter color for the duck sauce, use half the amount of soy sauce.