<p>So, I had a few leftover crunchy noodle things from chinese take-out the other day. I asked H if, while at the grocery store, he would pick up a little duck sauce for dipping, since I had none left. He came home with a 40 OUNCE JAR. :eek:</p>
<p>Any good recipes that involve duck sauce? Something relatively simple?</p>
<p>Maybe use it as a glaze on a boneless center cut pork roast.</p>
<p>My grandmother used to make a sweet and sour baked chicken. Boneless breasts baked in the duck sauce. She would add a can of pineapple. Not the healthiest but as kids we loved it with white rice and those canned crunchy noodles.</p>
<p>My first reaction was “throw it out.” 
But googling revealed this recipe:</p>
<p>[Lamb</a> Chops in Duck Sauce Recipe - Allrecipes.com](<a href=“http://allrecipes.com//Recipe/lamb-chops-in-duck-sauce/Detail.aspx]Lamb”>http://allrecipes.com//Recipe/lamb-chops-in-duck-sauce/Detail.aspx)</p>
<p>Duck sauce is great with pork. Similar to nysmile, I like it as a glaze on a whole pork tenderloin. Rub with a little salt and pepper, quickly brown in a large pan on very high heat, then apply the duck sauce and slow-roast until done medium.</p>
<p>it makes a good base for many glazes</p>
<p>Pork or chicken cubed. Dip in flour, then egg, then bread crumbs. Fry pieces in oil until brown. Then fry red (or green) peppers cubed and sliced/chopped onions until crisp-tender. Pile all in a large baking dish with a 20 oz (drained) can of pineapple chunks. Toss with a generous pour of the Duck Sauce. Bake for 30 minutes at 300-350 degrees. Serve with rice and chop sticks.</p>
<p>S2 has requested this dish for his first return to the homestead after leaving for college. The original recipe calls for “Saucy Sue” (if available in your area). I have almost always used various duck sauces and I’m looking forward to it as well.</p>
<p>I think it could be a good ham glaze.</p>
<p>If you use it as a glaze for pork loin or similar, cut it with dijon mustard. This makes a good barbecue sauce for chicken too.</p>