Hello, I am living in Indianapolis, IN and can't find good real duck sauce
anywhere! I grew up in Massachusetts and the duck sauce was homemade and
brought to your table in a bowl for dipping various things. Here they give
you a bunch of plastic packets that taste disgusting, or they try to give
you some sweet and sour sauce in a bowl. I can't keep going to Lowell Ma.
every time I want some duck sauce.   Maybe someone knows how to make what I
am talking about.   Thanks    Bill    Indianapolis, IN

"rd2rock"  wrote in message news:Wx9Ae.406937$cg1.282624@bgtnsc04-news.ops.worldnet.att.net...

> Hello, I am living in Indianapolis, IN and can't find good real duck sauce
> anywhere! I grew up in Massachusetts and the duck sauce was homemade and
> brought to your table in a bowl for dipping various things. Here they give
> you a bunch of plastic packets that taste disgusting, or they try to give
> you some sweet and sour sauce in a bowl. I can't keep going to Lowell Ma.
> every time I want some duck sauce.   Maybe someone knows how to make what I
> am talking about.   Thanks    Bill    Indianapolis, IN


Try http://www.recipesource.com/ethnic/asia/chinese/duck-sauce1.html
Did the one you like have fruit in it?

--
Dave Croft
Warrington
England

"rd2rock"  wrote in message
news:Wx9Ae.406937$cg1.282624@bgtnsc04-news.ops.worldnet.att.net...

> Hello, I am living in Indianapolis, IN and can't find good real duck sauce
> anywhere! I grew up in Massachusetts and the duck sauce was homemade and
> brought to your table in a bowl for dipping various things. Here they give
> you a bunch of plastic packets that taste disgusting, or they try to give
> you some sweet and sour sauce in a bowl. I can't keep going to Lowell Ma.
> every time I want some duck sauce.   Maybe someone knows how to make what
I
> am talking about.   Thanks    Bill    Indianapolis, IN


From what i know, that pot of gravy is never empty, it is often topped up &
left to simmer... it's made up of meat stock(and bones from duck carcass),
some of the original roast duck marinade, a little spice but i've seen
people use LKK Chinese marinade(which already includes spices) & a drop of
LKK Chicken marinade if the stock is not strong enough. No cornflour is
added... the long hours of simmering thickens it, if cornflour is used, you
can gaurantee it's been diluted & hence lost of flavour & 'floury' in taste.

DC.