This is my famous Duck Sauce Chicken. I’ve literally gotten calls and numerous requests for the exact “recipe.” It was the first chicken dish I learned how to cook, under the tutelage of that great chef I married. This is undoubtedly my hubby’s favorite chicken. Although I’ve spent hours mastering fancier poultry dishes, somehow we always come back to good ol’ Duck Sauce Chicken. If it weren’t so quick and easy, Hubby would have to find a new favorite.
Related: 40 Amazing Chicken Recipes
Duck Sauce Chicken
Servings
4 Servings
Ingredients
- 1 chicken about 3 1/2 pounds, cut into 8 pieces
- 1-1/4 cup duck sauce Sweet & Sour
Instructions
- Preheat oven to 375°F. Spray a 9 x 13-inch pan with non-stick cooking spray.
- Rinse chicken and pat dry. Arrange in prepared pan.
- Pour duck sauce liberally and evenly all over chicken.
- Bake, uncovered, for 1 hour and 15 minutes, or until skin is crispy and brown. Chicken should look slightly blackened and barbecued.
- Photo credit: Melinda Strauss
Love duck sauce but chicken or meat should never be washed prior to cooking according to almost all health authorities. It can spread bacteria around the sink. Cooking will kill the bacteria.
I am not a professional anything but when the so call health officials say don’t wash the poultry I believe they are referring to NON KOSHER chickens. Kosher chickens are soaked and salted prior to packaging, All bacteria is killed during this process. I have been rinsing my poultry in my sink forever as my mother did (rest in peace) without incident.
should i cover?
did you cover or uncover?
Uncovered
Thank you!
Anyone have a sugar-free duck sauce to recommend that can be substituted here? I need to adapt the recipe to be fit for a diabetic- low carb/keto. It’s just so delicious that we don’t want to skip it! Thanks!
Great question. It’s a hard one without sugar. Let us know if you find a way.
FYI- Use Sugar-Free Preserves (in the jelly section. I do it all the time) The only sugar in it is natural.
We love to hear comments like this, thanks so much.
I am so glad that I subscribed to your blog/website.I have been googling all recipes made by you first…So far, I have not been disappointed!!! Thanks for being an inspiration to those of us that tire of our own recipes,Cheryl
Love those additions.
So happy to hear!
My chicken is in the oven as I speak (or write, lol). It was so easy and smell so delicious. I will definitely update for taste but I know it’ll be fabulous 😋 https://uploads.disquscdn.com/images/dae2be489851c890144a829ca1879bb115ad7284b68042cca8462903086541cc.jpg
Update: De-lish!!!
Jane I am so happy to hear!!!! Thank you so so so much for commenting and letting me know. I have no insider info BUT I can say that the Sweet and Sour flavor has been the cornerstone of the Gold’s Duck Sauce line for decades so I certainly hope and pray (like you) they are not phasing it out. Please keep us posted regarding what you’re seeing at the butcher and in the stores. XO Jamie
This is the most delicious and easiest chicken recipe that I’ve ever made! I saw this recipe about a year ago. In the past, I’d looked at Gold’s Duck Sauce but had no idea what to do with it. Everyone who has had this chicken at my house, raves about it and can’t believe how easy it is to make. My only concern is that I hope that Gold’s isn’t phasing out the sweet and sour flavor duck sauce. When I was at the butcher a few weeks ago, I had to hunt for the sweet and sour sau as there are many different spicy flavors. My family and I don’t do spicy! But, this is delicious and so easy to make!
You might like this Stone Fruit Duck Sauce Recipe: https://www.joyofkosher.com/recipes/stone-fruit-duck-sauce/
Disappointed. I expected to see a duck sauce recipe and not an instruction to open a jar of duck sauce.
Zaatar is actually an herb but usually refers to a Middle Eastern spice blend with that herb or oregano or thyme and sesame seeds and sumac. It is really flavorful and delicious with oil as a dip for bread.
what is za’atar?
I made this last night. Placed the chicken pieces over cut up yellow potatoes and candy onions. Added za’atar to the duck sauce and baked as directed. It was wonderful. My husband had made it before without letting the chicken go the full time and it was not as yummy.
Did the potatoes cook through or did you par boil?
Anything goes!!! Broccoli Rabe: http://www.joyofkosher.com/recipes/spicy-braised-broccoli-rabe/ Green Bean Side Dishes: http://bit.ly/1Yyodc2 Potato Kugel: http://www.joyofkosher.com/recipes/potato-kugel-cups/ Herb Roasted Red Bliss Potatoes: http://www.joyofkosher.com/recipes/herb-roasted-red-bliss-potatoes/
Thanks so much for this note!
This goes with ANYTHING and EVERYTHING – Broccoli: http://www.joyofkosher.com/recipes/spicy-braised-broccoli-rabe/ Potato Kugel: http://www.joyofkosher.com/recipes/potato-kugel-cups/ our or favorite Oven Roasted Red Bliss Potatoes: http://www.joyofkosher.com/recipes/herb-roasted-red-bliss-potatoes/
What sides do you recommend for this? For Shabbat or Yom Tov?
I am only commenting as I found this recipe on `Seder night mains’. For me, it is not allowed as according to the Shulchan Aruch (and my husband & our rabbi)no roasted foods (except the zroya),and especially no roasted meat at the seder. A maybe is if it is TOTALLY covered by liquid (the sauce). Just don’t want anyone misled.
yes – not the same but still good 🙂 see here: http://www.joyofkosher.com/recipes/orange-chicken-thighs-with-beets-and-sweets/
thanks for helping Cooki!
Is this recipe successful with skinned chicken pieces? I generally do not cook chicken with the skin on.
What?!??! Totally awesome idea! I LOVE IT! Thank you SO SO much for sharing!
You can get the duck sauce at Osher Ad on Beit Hadfus and Cheaperkol on Kanfei Nesharim.
They sell my favorite Gold’s Duck Sauce in Ramat Beit Shemesh (thank G-d!)– where do you live?
It’s a universal fave! thanks for letting us know you guys like it too!
thanks for sharing your “kick it up a notch” ideas
nice add on!
I love to here other cookbook authors admit that 🙂
Do you have a recipe for duck sauce. In Israel I can’t find any. Thanks
I too have been making chicken this way for years. I also season the chicken first with salt, pepper and granulated garlic.It is a family favourite.
Duck sauce is a definite go to. While on vacation in Caribbean had a wonderful tuna nicoise salad the dressing being made with duck sauce, ginger, garlic, sesameoil, orange juice, and any other ingredient (asian flavour) that may appeal to you. It is a definite throw in recipe and if you add a little hot sauce it becomes amazing.
I’ve been making this for years. I do, however, season the chicken with powder chicken seasoning like Lipton’s kosher consommé or G Washington white packet. I also put the duck sauce on top of the chicken for the last ten or so minutes of cooking. Sometimes, I’ll place canned peach slices next to the chicken for the last ten minutes. It makes a nice side accompaniment to my dinner.
I make this for Shabbat quite often but I sprinkle granulated garlic all over it. Mmmm…
I can’t even count how many times I have made this for dinner. It is absolutely a BIG winner! So easy and fast.
I wouldn’t change anything for dark meat – I think it’d be moist and flavorful. I’m using dark meat next time. Think it’d work great on salmon, too.
it will be and you are right – perfect on salmon!
YEE HAW!!!! Hysterical and happy for you – you got the Gold’s!
Stumbled across Gold’s Duck Sauce at our local salvage grocery. $1.00 a quart and looked really good. Bought all 20 jars and stashed in the pantry.
Being a dislocated yankee southerner,this looks wonderful.
Youse Guys, Y’all YeeHaw!
well thanks for your honesty and at least I am glad that it inspired you and that you shared your inspiration with us – I like how your version sounds — and a nice way to “beef” it up into an entire meal! Great to hear from you Rabbi Joel!
Sorry Jamie, I tried this recipe and my family didn’t care for it. They thought it was too sweet. So I altered it. I sauted onions and peppers and added duck sauce to it and cooked it for 10 minutes. I then cubed both white and sweet potatoes and put them on the bottom of a roasting pan on top of which I put the chicken. I then covered the chicken and potatoes with the duck sauce and onions and peppers and then baked it covered at 350 degrees for two hours. Not only did I get a better chicken but a great side dish as well. My family loved it.
LOL Mel you are too funny, uhm yeah I guess 🙂 I almost called my first book Duck Sauce Chicken.
I totally feel the same way! I am SOOOOO happy you all like!
my family loves it when i make this recipe. its great for when you really cant think of what to make or your just really tired and want something to just shove in the oven without too much messing.
Finally making this recipe for the first time this weekend!!! So excited to just pour duck sauce over chicken and bake. Have I been hiding under a rock???
SURE – cook at 350F and depending on thickness 10-20 minutes (10-15 for thinner) 15-20+ for thicker. Enjoy
lol you can not know how many new moms I have made this for BC it’s so easy and how many have called saying their husbands loved it and can they have the recipe!!!!
can this recipe be made with dark meat boneless thighs? if so, how long would the cook time be? temperature?
This is my go-to recipe for weeknight dinners. I made this for a friend of mine who just had a baby and her husband asked for the recipe! He also wanted to make sure it wasn’t too hard. Ha, easiest recipe ever!