Okay,
I get it now. Chinese style plum sauce.
I have a recipe which uses both plums and apricots. You're welcome to it, if you want it. but really isn't worthy of particular note. Given the resources in my area (San Gabriel Valley) which include many of the best Chinese restaurants outside of Asia and a bunch of Chinese supermarkets, including the estimable Lu Din Gee for three way duck (sounds kinky, doesn't it?), I'm far more likely to buy than make it.
Alas, I have no insight whatsoever on what qualities might make plum sauce particularly New York City style. Do you have anything special in mind? Or is the memory of the flavor too elusive? You've certainly got enough palate, imagination and technique to push a basic recipe in whatever direction you want to take it. I guess the problem is finding the direction.
I'm sure you already know this, but for the benefit of others who may not: Plum sauce isn't actually served with Beijing duck. It's traditional for diners to paint hoisin on the pancake/buns with scallion brushes.
Is it possible the NYC association is actually to hoisin?
BDL  |