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Gold’s Duck-Mango-Barbecue-Sauce


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Gold’s Duck-Mango-Barbecue-Sauce


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Gold’s Duck-Mango-Barbecue-Sauce

One of my family’s favorites is Barbecued Brisket with Duck-Mango-Barbecue-Sauce. I slow-cook the meat in the oven two days before, remove any fat and save the pan juices for other recipes. Then all I have to do is heat the brisket on the grill and keep slathering on sauce on until the meat is hot, glazed and crispy. It tastes terrific from the oven too (425 degrees) as I found out recently on a rainy Sunday.


  • Prep Time : 15 min
  • Cook Time : 15 min
  • Ready Time : 30 min


2 1/2 cups


  • 1 large ripe mango
  • 1 large clove garlic, minced
  • 1 teaspoon chopped fresh ginger
  • 1 small chili pepper (such as Serrano), deseeded, coarsely chopped
  • 1 cup ketchup
  • 1 cup Gold’s Duck Sauce
  • 1/4 cup molasses
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons grated fresh orange peel


Peel the mango, cut away the flesh and chop it into chunks. Puree the chunks, garlic, ginger and chili pepper in a food processor. Place the mixture in a saucepan. Add the ketchup, Gold’s Duck Sauce, molasses, apple cider vinegar and orange peel and stir to blend the ingredients thoroughly. Bring to a boil over medium heat; reduce the heat and simmer for about 15 minutes or until thickened. Let cool.  Makes about 2-1/2 cups


**For 2-3 pound brisket use about 1/2 to 3/4 cup of sauce


About Ronnie Fein


Ronnie Fein has been a freelance food and lifestyle writer since 1980. She has her own food blog, called Kitchen Vignettes. Ronnie is the author of Hip Kosher and operates the Ronnie Fein School of Creative Cooking in Stamford, Connecticut, where she lives with her husband. She has two married daughters and four grandchildren.




One Response to Gold’s Duck-Mango-Barbecue-Sauce

  1. I really like the combination of the Duck sauce with fresh ginger, apple cider vinegar and orange. How different.

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