Basics: Pesach Duck Sauce

Once you have this basic in your fridge, there’s so many things you can do with it! This all-purpose condiment will save the day.

Today, it’s hard to find a cooking ingredient that doesn’t have a kosher-for-Passover version. I sound old when I tell my children that when I was a kid, the only cookie we had were ladyfingers (I thought it was a bad name for a cookie back then and still think so). And among the items on the shelves today, there’s also duck sauce, of course.

All around the year, duck sauce is a key ingredient in so many recipes. It’s the base for dips (think egg rolls) or an integral part of a sauce for meats and chicken. For those who don’t use processed ingredients, having a homemade version can come in handy. Very handy.

So, for those that don’t buy processed ingredients on Pesach, or just want to make their own (because on Pesach, many of you prefer the freshness and simplicity of homemade sauces vs. store-bought), here is a recipe I’ve shared over the years for the simplest duck sauce possible. It doesn’t call for apricots or jams (the usual duck sauce components), just simple basic ingredients most people have at home.

That’s finely diced red onion, sugar, fresh ginger, fresh orange juice, and fresh lemon juice. This already feels good.

Saute the onion with the sugar.

After 10 minutes, you’ll see the mixture get syrupy and soft.

Stir in the lemon juice.

and some freshly grated ginger.

Dissolve the potato starch in orange juice.

Then add it to the pot.

Continue to cook until the mixture thickens! That’s it. Keep in the fridge until you’re ready to use. Scroll down for ideas on how and where to use this duck sauce

Print Recipe

Homemade Pesach Duck Sauce

Ingredients

• 1 tbsp oil
• 1 red onion, diced
• 6 tbsp sugar
• juice of ½ lemon
• ½ tsp fresh ginger, grated
• 2 tsp potato starch
• 1 cup orange juice
• salt and black pepper to taste

Instructions

• Heat oil in a sauté pan over medium heat. Add onion and sugar and cook, stirring constantly, for 10 minutes, until mixture is syrupy. Add lemon juice and ginger.
• Dissolve potato starch in orange juice and add to pot. Season with salt and pepper. Continue to cook until sauce thickens.

Note: the color of your homemade duck sauce will depend on the color of the red onion.
Want to finely dice an onion like in these photos? Check out How to Dice that Red Onion into Really Tiny Pieces.

Now once you made it, what can you do with it?