Peking Duck Condiment: Hoisin, Plum & More

Peking duck condiments are the sweet, salty, and aromatic sauces that complete the iconic Chinese dish. While the roasted duck itself is the star, the condiments—traditionally hoisin sauce, plum sauce, and sometimes a simple sugar-garlic dip—provide the essential balance of flavors. This recipe gives you a homemade hoisin-style sauce and a fresh plum sauce that are far more vibrant than store-bought versions, plus a classic sugar-garlic dip, so you can build the perfect Peking duck pancake at home.

Ingredients

For the Hoisin-Style Sauce:
3 tbsp (45 g) fermented soybean paste (or 2 tbsp / 30 g miso + 1 tsp soy sauce)
2 tbsp (30 ml) hoisin sauce (optional, for extra depth)
2 tbsp (30 ml) dark soy sauce
1 tbsp (15 ml) rice vinegar
2 tbsp (30 g) brown sugar, packed
1 tsp (5 ml) sesame oil
1/4 tsp (1 g) five-spice powder
2 cloves garlic, minced
1/4 cup (60 ml) water
1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) cold water (slurry)

For the Plum Sauce:
4 ripe plums (about 1 lb / 450 g), pitted and chopped
1/4 cup (50 g) sugar
2 tbsp (30 ml) rice vinegar
1 tsp (5 ml) soy sauce
1/2 tsp (2 g) grated fresh ginger
1/4 tsp (1 g) red pepper flakes (optional)

For the Sugar-Garlic Dip:
2 tbsp (25 g) granulated sugar
1 clove garlic, finely minced
1/2 tsp (2 g) salt

Instructions

Make the hoisin-style sauce: In a small saucepan, combine the fermented soybean paste, hoisin (if using), dark soy sauce, rice vinegar, brown sugar, sesame oil, five-spice powder, garlic, and water. Whisk until smooth. Place over medium heat and bring to a gentle simmer, stirring constantly. Cook for 2 minutes to meld the flavors.
Thicken the sauce: Give the cornstarch slurry a quick stir, then pour it into the simmering sauce. Continue to cook, stirring, for 1–2 minutes until the sauce thickens to a glaze-like consistency. Remove from heat and let cool completely. The sauce will thicken further as it cools.
Make the plum sauce: In a medium saucepan, combine the chopped plums, sugar, rice vinegar, soy sauce, ginger, and red pepper flakes (if using). Bring to a boil over medium-high heat, then reduce heat to low and simmer, uncovered, for 15–20 minutes, stirring occasionally, until the plums are very soft and the mixture has thickened slightly.
Puree the plum sauce: Let the plum mixture cool for 5 minutes, then transfer to a blender or food processor and puree until smooth. (Alternatively, use an immersion blender directly in the pot.) Return to the pot and simmer for another 2–3 minutes if you prefer a thicker consistency. Cool completely.
Make the sugar-garlic dip: In a small bowl, combine the sugar, minced garlic, and salt. Mash with the back of a spoon until the mixture looks like wet sand. Set aside. This is traditionally served as a simple dip for the crispy duck skin.
Serve: Transfer each condiment to separate serving bowls. Serve alongside warm Mandarin pancakes, sliced Peking duck, and julienned cucumber and scallions.

Tips

Substitutions: If you can’t find fermented soybean paste (also called yellow bean sauce), use an equal amount of hoisin sauce plus a teaspoon of soy sauce, or mix 2 tablespoons of white miso with 1 teaspoon soy sauce. The flavor will be slightly less fermented but still delicious.
Consistency: The hoisin sauce should be thick enough to coat a spoon but still pourable. If it gets too thick after cooling, whisk in a teaspoon of hot water at a time until it reaches the desired consistency.
Plum ripeness: Use ripe but firm plums. Overly ripe plums can make the sauce too sweet and thin. If your plums are very sweet, reduce the sugar by half.
Make ahead: Both sauces can be made up to 5 days ahead and refrigerated. The sugar-garlic dip is best made fresh, but can be stored in an airtight container for up to 2 days.

Serving Suggestions

These condiments are essential for a traditional Peking duck feast. Serve them with warm Mandarin pancakes (or thin flour tortillas as a substitute), slices of roasted duck with crispy skin, and thin strips of cucumber and scallion. To assemble, spread a teaspoon of hoisin or plum sauce on a pancake, add duck and vegetables, and roll tightly. The sugar-garlic dip is traditionally used for dipping the crispy skin alone before wrapping.

Variations

Spicy Hoisin: Add 1 teaspoon of sriracha or chili garlic sauce to the hoisin-style sauce along with the garlic.
Citrus Plum Sauce: Add the zest and juice of one orange to the plum sauce along with the plums for a brighter, more aromatic flavor.
Honey-Garlic Dip: For a sweeter, stickier dip, replace the sugar in the sugar-garlic dip with 1 tablespoon of honey and add a pinch of five-spice powder.
Peanut Hoisin: Stir in 1 tablespoon of smooth peanut butter to the hoisin sauce for a nutty twist.

Storage and Reheating

Store all three condiments in separate airtight containers in the refrigerator. The hoisin-style and plum sauces will keep for up to 5 days; the sugar-garlic dip for up to 2 days. To reheat, place the sauces in a small saucepan over low heat, stirring occasionally, until warmed through (or microwave in 15-second bursts). If the sauces have thickened too much during storage, thin with a teaspoon of water at a time. These condiments are not suitable for freezing as the texture may become grainy.

Frequently Asked Questions

Can I use store-bought hoisin sauce instead of making my own? Yes, you can, but homemade has a fresher, more complex flavor. If using store-bought, you may want to add a splash of rice vinegar and a pinch of five-spice powder to brighten it up.

What is the traditional Peking duck condiment? The most traditional is a sweet bean sauce (tianmianjiang), which is similar to hoisin but less sweet and more fermented. Plum sauce is also traditional, especially in Cantonese-style preparations. The sugar-garlic dip is a lesser-known but classic accompaniment for the crispy skin.

Can I make these sauces gluten-free? Yes. Use tamari or coconut aminos instead of soy sauce, and ensure your fermented soybean paste is gluten-free (many are, but check the label).

Why is my hoisin sauce too salty? Fermented soybean paste and soy sauce are both salty. If your sauce is too salty, add a little more brown sugar or a splash of water to balance it. Taste as you go.

Can I use frozen plums for the plum sauce? Yes, thaw them first and drain off excess liquid before cooking. You may need to simmer a few minutes longer to achieve the right thickness.

How do I get the sugar-garlic dip to stick to the duck skin? The dip is meant to be a dry-ish rub. Press the crispy duck skin into the dip so the sugar and garlic adhere, then eat it immediately. The salt helps the mixture cling.

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