Ketchup? What’s in a Name? Red Duck. Really?

By on February 1, 2018

What’s in a name? and What’s in the ketchup? Who knew?

Red Duck Foods.com
1515 SE Water Ave #103
Portland, OR 97214
503-206-8977

Red Duck Ketchup and Organic Condiments

OK. So three friends were in grad school and they decided they should get in the food biz. How? Why developing new products of course.
Look in the food aisles of any grocery store and you’ll see oodles of condiments.

What could these girls do that hadn’t already been done? Why not reinvent the wheel?
And so was born RED DUCK, a line of organic ketchup, taco and barbecue sauce condiments that actually have a great, memorable flavor and can be used in lots of interesting ways.

Organic, gluten free, vegan, no high fructose corn syrup, and plenty of jumps in the mouth flavor.

The hearts and brains behind the brand are: Jessica Hilbert, Shannon Oliver and Karen Bonner.

Where can you find these gorgeous products? Check out the website: www.redduckfoods.com for a list of retailers.

FINALLY – KETCHUPS THAT ACTUALLY TASTE LIKE TOMATOES, BBQ SAUCES WITHOUT ANY WEIRD COLOR ADDITIVES AND A COCKTAIL SAUCE AS FRESH AND BRIGHT AS THE SEAFOOD IT ACCOMPANIES.

Almost two pounds of organic tomatoes go into every bottle of Red Duck Ketchup. They ripen on the vine and are picked RED when tomatoes are supposed to be picked – from late June through July. Even better, our tomatoes go from field to purée in less than four hours.

Our tomatoes are grown in the Central Valley of California. There, the climate is such that we can source a consistent tomato so you know that your next bottle of Red Duck product will taste just as delicious as the past. We work with small to medium-sized farms, many of which have third and fourth generation farmers who are LEOPOLD CONSERVATION AWARD winners.

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AND HOW ABOUT THOSE SPICES?
We’re glad you asked! Each of these products contain a unique organic spice blend that we developed. Some condiments you just dump on to food. Not ours. we want our flavors to be so complex that you look forward to what’s in the jar almost as much as what you’re putting it on.
And I don’t even need to tell you that this company began in Portland, Oregon, a home to many innovative ideas.

Like this new take on an old fave: Shrimp and Grits

Red Duck Shrimp and Grits with Hot Honey Chipotle BBQ Sauce
Makes 4 servings

1 cup yellow grits/polenta (not instant)
4 cups low-sodium chicken stock, divided
1 cup grated sharp white cheddar, plus a little more for serving
1 tablespoon butter
1/4 cup heavy cream, half-and-half or whole milk
1 lb jumbo shell-on shrimp (21/25 count)
2 tablespoons olive oil
3/4 cup Red Duck Hot Honey Chipotle BBQ Sauce
1 small yellow onion, chopped
Kosher salt
Freshly ground pepper
Sliced green onion, for serving

Bring 3 cups of the chicken stock to a simmer in a large saucepan and slowly whisk in the grits/polenta. Lower heat to low, cover, and gently simmer, adding water periodically if needed. Cook, stirring often, until grits are tender — 1 hour or so. Stir in cheese, butter, and cream or milk. Season with salt and freshly ground pepper. Cover and keep warm while preparing the shrimp.
Peel and devein the shrimp, season with salt and pepper and toss with about half of the Red Duck Hot Honey Chipotle BBQ Sauce.
Heat a large nonstick skillet over medium-high heat. Add olive oil and heat up until shimmering. Drain shrimp and cook in a single layer, in two batches, turning halfway through, until charred in spots (no need to cook them fully at this point). Remove shrimp and set aside. Add a bit more olive oil if the pan is dry, wait until it heats up a bit, and add the onion. Saute for a couple minutes until soft and translucent. Add the rest of the Red Duck Hot Honey Chipotle BBQ Sauce and the remaining cup of chicken broth. Bring to a simmer and cook until slightly thickened, 5 minutes or so. Stir in the shrimp and toss to coat. Once shrimp are fully cooked through, remove from heat and serve over grits. Sprinkle with a little cheese and green onion!

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About Linda Eckhardt

Linda West Eckhardt, is an award winning journalist, food writer, and nutritionist. Her more than 20 cookbooks have garnered prizes including the James Beard prize for the best cookbook for a text she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize. Their next book, The High Protein Cookbook, Clarkson Potter, remains a best seller after 12 years. That book was designed to accompany low carb diet plans. Her ground-breaking book, Bread in Half The Time, Broadway Books, was named the Best Cookbook in America by the prestigious IACP, The Julia Child award. Her award winning radio work with Jennifer English, for a national show on the Food and Wine radio network, was nominated for a James Beard Prize for a show called, “I Know What You Ate Last Summer.”