Talk:Duck sauce

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Is this really called duck sauce? Surely duck sauce should have duck in it? Deb 18:06, 25 July 2005 (UTC)[reply]

Why? Barbecue sauce doesn't contain barbecue.Apofisu 03:16, 20 March 2006 (UTC)[reply]

Regional

Duck sauce seems to be regional as well. Some places used peaches and apricots, others use plums and apricots. Color also seems to vary, from pink to yellow.

Also, what is the etymology behind "duck sauce" ?

Well, I know that several west coast Chinese restaurants I've been to don't use duck sauce at all, and if you ask for it, they've never even heard of it. Closest you can get is sweet & sour sauce, which is a bright red in color, rather than orange or yellow. Whereas on the east coast, every Chinese restaurant I've ever been to gives you duck sauce by default, whether you ask for it or not. (They also have sweet & sour sauce, which is definitely distinct from duck sauce.) Lurlock 05:02, 6 September 2007 (UTC)[reply]

As someone who lived and travelled over much of New England, generally in Maine, Massachusetts, and New Hampshire, "Duck Sauce" as the term is used in New England is usually a mixture of apple sauce and pineapple juice, of the kind found in the bottom of a can of crushed pineapple. I recently moved to South Carolina, and when I ask for duck sauce here, they invariably give me what I'd call plum sauce in New England, the thick gooey orange stuff of the kind found in presealed packets of "duck sauce." I've taken to making my own, but the "duck sauce" found in New England is definitely NOT the same stuff as plum sauce, and if the two articles are merged I think they should be edited to reflect that. I wish I could cite something here, but my efforts to find New England style duck sauce on the internet have been met with failure. 74.181.90.193 (talk) 22:09, 28 September 2010 (UTC)[reply]

Here in Pennsylvania, duck sauce is more like plum sauce as you've seen in the South. It's the same in New York and New Jersey. I've yet to encounter the New England version - It sounds strange. As for the etymology, I imagine that the first American diners to try it probably experimented with putting it on Peking duck and found that it suited their tastes. The idea of duck in a sweet, fruity sauce is well-founded in Western high cuisine - made from peaches, apricots, or orange, as in the classic French duck l'orange. The combination of meat in general with syrupy fruit sauces and glazes translated in the adaption of Cantonese cuisine to American tastebuds, as seen in the popularity of sweet-and-sour pork (and its variations). --96.227.248.179 (talk) 03:23, 17 October 2012 (UTC)[reply]

Revert

I reverted this to a redirect to plum sauce, since someone had written that duck sauce was made of ducks, which doesn't seem to be borne out by other info.

Merge with Plum sauce

This article should be merged. They're both two different names for the same sauce. --Db099221 04:39, 30 November 2006 (UTC)[reply]

Since there hasn't been any further objection, I'm going to merge the Plum sauce article into this one. Plum sauce doesn't contain any info that's not in this article (actually, I think they are exactly the same), so I'm going just going to clear Plum sauce and make the redirect. --Sopoforic 21:46, 12 December 2006 (UTC)[reply]

I beg to differ, sir

I answered the etymology question, at least a bit. And it should not be merged with duck sauce, seeing that everyone is asking about duck sauce specifically as it seems to be a more common name. Even on the plum sauce page there is a discussion about why it's called duck sauce. —The preceding unsigned comment was added by 65.191.223.69 (talk)

There's no reason we can't redirect the one article to the other after we merge. --Sopoforic 23:26, 30 November 2006 (UTC)[reply]

A "more common name"?!?! It's only bloody Americans who use this name! And not all of them! In Australia, New Zealand, China, Hong Kong, Taiwan, Indonesia, we call it "plum sauce". Pure and simple! Why do Americans insist on making up stupid names for stuff? Morandir (talk) 04:35, 2 February 2008 (UTC)[reply]

Strewth. Australians NEVER make up stupid names for things. —Preceding unsigned comment added by 75.73.70.113 (talk) 00:28, 1 November 2009 (UTC)[reply]

I have tried "Duck Sauce" and to me it tastes like French ranch but lighter in flavor and texture colour. MKandMCrCool (talk) 22:48, 22 June 2016 (UTC)[reply]

Plum Sauce

Where I'm from (northeastern US), plum sauce is used to refer to Hoisin sauce, not duck sauce. —The preceding unsigned comment was added by 207.140.171.5 (talk) 19:57, 17 April 2007 (UTC).[reply]

Completely different from plum or duck sauce. see Hoisin Sauce. It, also, is used on spring rolls, as duck sauce is, but has different ingedients. —Preceding unsigned comment added by 208.38.59.161 (talk) 01:28, 7 December 2009 (UTC)[reply]

New source

Smithsonian Magazine did an article recently about the history of "duck sauce" and its numerous regional varieties/labels; it might be a useful source for this article. A fluffernutter is a sandwich! (talk) 17:21, 11 February 2015 (UTC)[reply]