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Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.
duck sauce recipe
- Total Time: 180 minutes
- Yield: 1 terrine (12-15 servings) 1x
- Diet: Vegan, Halal (use certified agar-agar), Gluten-Free (use tamari)
Description
A vibrant, layered terrine that transforms classic duck sauce flavors into an elegant, sliceable form, offering a sweet, tangy, and subtly spicy taste. It is visually striking and perfect for entertaining.
Ingredients
- 1 cup apricot jam, smooth texture recommended
- 0.25 cup rice vinegar
- 2 tablespoons granulated sugar
- 1 tablespoon alcohol-free soy sauce
- 0.5 teaspoon garlic powder
- 0.5 teaspoon ginger powder
- 0.25 teaspoon red pepper flakes
- 1 cup water, divided
- 2 teaspoons agar-agar powder
- 1 teaspoon beetroot powder
Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.
Instructions
- Prepare the Mold: Lightly grease a small loaf pan (approx. 4×6 inches) and line with parchment paper, leaving overhang for easy removal.
- Craft the Duck Sauce Base: Combine jam, rice vinegar, sugar, soy sauce, garlic powder, ginger powder, and red pepper flakes in a medium saucepan. Simmer over medium heat for 3-5 minutes, stirring, until sugar dissolves and flavors combine.
- Dissolve Agar-Agar: Whisk agar-agar powder with 0.5 cup water in a separate small saucepan. Bring to a rolling boil over medium-high heat. Reduce heat to low, simmering and whisking constantly for 2-3 minutes until dissolved and slightly thickened.
- Combine and Divide: Immediately pour the hot agar-agar solution into the apricot mixture from step 2. Whisk vigorously for 1 minute to fully incorporate. Divide evenly into two bowls.
- Color Layers: Add beetroot powder to one bowl and whisk until vibrant magenta. The other bowl remains golden-amber for layering.
- Layer and Chill: Pour all golden-amber mixture into the prepared pan. Chill 10-15 minutes until slightly tacky. Gently pour beetroot mixture over, chill another 10-15 minutes until tacky. Pour remaining golden-amber for the top layer. Chill at least 2 hours until completely firm.
- Slice and Serve: Lift terrine from mold using parchment. Remove paper, slice into 0.5 inch thick rectangles or squares. Arrange on a plate, garnished with micro cilantro and toasted sesame seeds.
Notes
Prepare all ingredients pre-measured for a smoother process. Make this terrine a day ahead for stress-free serving. Ensure agar-agar is properly activated by boiling and vigorous whisking, and chill each layer sufficiently to prevent colors from bleeding. Store chilled.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Condiment
- Method: Stovetop, Chilling
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 slice (approx. 20 g)
- Calories: 60 calories
- Sugar: 15 g
- Sodium: 75 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg