Peking duck is famous for its crispy skin and tender meat, but the meal truly comes together with the right dipping sauce. The classic trio of hoisin sauce, plum sauce, and sweet bean sauce each brings a different balance of sweet, salty, and tangy that cuts through the rich duck. This guide covers the three most common dipping options, with recipes for each, so you can serve an authentic spread at home.
Ingredients
Classic Hoisin Dipping Sauce
- 1/2 cup (120 ml) hoisin sauce (store-bought or homemade)
- 2 tablespoons (30 ml) water
- 1 tablespoon (15 ml) rice vinegar
- 1 teaspoon (5 ml) toasted sesame oil
- 1 small garlic clove, minced (about 1/2 teaspoon)
Plum Sauce (Duck Sauce)
- 1 cup (240 ml) plum jam or preserves (about 340 g)
- 2 tablespoons (30 ml) rice vinegar
- 1 tablespoon (15 ml) soy sauce
- 1 teaspoon (5 ml) grated fresh ginger
- 1/4 teaspoon (1 g) red pepper flakes (optional)
Sweet Bean Sauce (Tian Mian Jiang)
- 1/2 cup (120 ml) sweet bean sauce (or substitute hoisin + 1 tbsp molasses)
- 2 tablespoons (30 ml) water
- 1 tablespoon (15 ml) sugar
- 1 teaspoon (5 ml) sesame oil
Instructions
- Make the hoisin sauce: In a small bowl, whisk together hoisin sauce, water, rice vinegar, sesame oil, and minced garlic. Let it sit for 10 minutes to allow the garlic to mellow. If you prefer a smoother texture, strain out the garlic.
- Make the plum sauce: In a small saucepan, combine plum jam, rice vinegar, soy sauce, ginger, and red pepper flakes (if using). Warm over medium heat, stirring, until the jam melts and the sauce is smooth, about 5 minutes. Remove from heat and let cool.
- Make the sweet bean sauce: In a small bowl, stir together sweet bean sauce, water, sugar, and sesame oil until the sugar dissolves. If using hoisin as a substitute, add 1 tablespoon molasses to mimic the deeper flavor of sweet bean sauce.
- Serve: Pour each sauce into separate small bowls. Serve alongside warm pancakes, sliced cucumber, scallions, and sliced Peking duck.
Tips
- Substitutions: If you can’t find sweet bean sauce, use hoisin sauce mixed with a little molasses or dark brown sugar. For a gluten-free option, choose tamari instead of soy sauce in the plum sauce.
- Storage: All three sauces keep well in an airtight container in the refrigerator for up to 1 week. Stir before serving.
- Common mistake: Don’t skip the water or vinegar – they balance the sweetness and prevent the sauce from being too thick or cloying. If your sauce is too thick, thin with a teaspoon of water at a time.
- Make ahead: These sauces can be made 2–3 days in advance. The flavors meld and improve overnight.
Serving Suggestions
Serve these sauces with Mandarin pancakes (or flour tortillas as a substitute), thinly sliced cucumber, and scallion brushes. To assemble, spread a thin layer of sauce on a pancake, add a few slices of duck, top with vegetables, and roll up. The hoisin sauce is the most traditional, but offering all three lets guests choose their favorite.
Variations
- Spicy hoisin: Add 1 teaspoon sriracha or chili garlic sauce to the hoisin mixture.
- Citrus plum: Add 1 tablespoon orange juice and 1 teaspoon orange zest to the plum sauce for a brighter flavor.
- Garlicky bean sauce: Sauté 1 minced garlic clove in sesame oil before mixing with the sweet bean sauce.
- Honey-soy glaze: For a quick alternative, mix 1/4 cup (60 ml) soy sauce, 2 tablespoons honey, and 1 teaspoon rice vinegar – not traditional but delicious.
Storage and Reheating
Store any leftover sauce in a sealed jar in the refrigerator for up to 1 week. To reheat, warm gently in a small saucepan over low heat or microwave in 15-second intervals, stirring between. If the sauce has thickened, add a teaspoon of water to loosen it. These sauces are served at room temperature, so you can simply take them out 20 minutes before serving.
Frequently Asked Questions
Can I use store-bought hoisin sauce directly without mixing?
Yes, but it’s often very thick and intense. Mixing with water, vinegar, and sesame oil makes it more dip-able and balanced. The garlic adds a fresh kick.
What is the difference between hoisin sauce and sweet bean sauce?
Hoisin is sweeter, with a thinner texture and often contains garlic, vinegar, and chili. Sweet bean sauce (tian mian jiang) is made from fermented wheat and soybeans, giving it a deeper, saltier, and more savory flavor. They are not identical, but hoisin can be used as a substitute in a pinch.
Can I make plum sauce with fresh plums?
Yes. Simmer 1 pound (450 g) pitted, chopped plums with 1/4 cup (50 g) sugar, 2 tablespoons rice vinegar, and 1 teaspoon ginger until soft, about 15 minutes. Blend until smooth. This will be fresher and less sweet than jam-based.
How do I keep the sauce from being too runny?
If your sauce is too thin, simmer it over low heat to reduce and thicken, or add a slurry of 1 teaspoon cornstarch mixed with 1 tablespoon water. For the hoisin sauce, simply add less water.
Can I freeze these sauces?
Yes, all three freeze well for up to 3 months. Thaw in the refrigerator overnight, then stir. The texture may separate slightly; whisk to recombine.
What if I don’t have rice vinegar?
Use apple cider vinegar or white wine vinegar. The flavor will be slightly different but still good. Avoid balsamic vinegar, as it is too heavy and sweet.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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