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Mar 1, 2009 07:12 PM

Give me a killer roast duck sauce

Having two friends who are excellent cooks over to dinner Saturday, and the main dish will be a roasted duck.

I'd like to do something other than cherry sauce to go with it. The only barrier is that one of the guests is allergic to mustard (and fish too, but that's a moot point in this context). Otherwise, anything goes.

Your sauce suggestions will lead me to my sides. Have at it, because I get my best ideas here!

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  1. Cointreau and blood orange?

    Star anise and Schezhuan peppercorn?

    Maye some Hoisin, so you could go all Peking Duck styles??

    1. I usually do a mixed berry and jalapeno sauce.

      1. figs (with port) would be a great alternative to cherries. other fruits that would work well - pomegranate, apricots, blackberries, blueberries, raspberries or currants. i also love five-spice with duck.

        some recipes that might work for you...

        balsamic & apricot sauce:

        pink peppercorn sauce:

        pear & green peppercorn sauce:

        or for a twist on duck à l'orange, one of these:
        clementine sauce

        orange chipotle sauce

        sweet & sour orange sauce

        i'm sure you could also find a good recipe for blueberry or blackberry sauce if you search. i know it's not berry season, but depending on where you live you might be able to find good frozen ones.

        1. Depending on where you live and can find it consider "Saucy Susan" as maybe additional sauce alternative to serve with the killer sauce you're looking for.
          Its the best darned duck sauce I've ever had on American or Chinese duck.

          2 Replies
          1. re: monku

            monku, what does that taste like? Is it sweet? It looks like tikka masala in the jar.

            1. re: dmd_kc

              Don't know what tikka masala tastes like. Saucy Susan is kind of sweet and sour. I say kind of because it isn't overly sweet. It's been around for over 50+ years.

          2. A persimmon and red-wine reduction with a splash of apricot preserve and cloves always surprises my guests -- the hint of sweet spiciness is a winner every time on duck or rabbit.