https://duckduckgo.com/?q=duck+glaze+-honey+-orange+-maple+-raspberry+-apricot+-plum+-blueberry+-molasses+-fig+-cherry

I know of none, but here you go. Continue omitting fruits from the search query until they stop showing up on the first page. I got tired of it at this point.

>>7291106
bazooper

Bapzingo

Bojangles

Zimbabwe

>>7291106

>botswana

Zamboni

Bibimbap

>>7291106
A glaze is gonna be sweet. Dude. You mean like, less sweet?

Bossanova

>>7291106
Glaze is a fancy word for syrup.

>>7291106
Get some stout beer & cook it down. Semi-like apple fritta barmitzva

blagonga

>>7291106
Balsamic, but that's sweet.

You could also try making a red wine reduction; that can easily go full glaze if you use the fond, then strain before your final thickening. Use something fruity.

Zinganga.

>>7291106
Try looking up recipes for a red wine reduction sauce, you can use the basic recipe and just cook it for longer than it calls for so it thickens up enough to emulate a glaze.

>>7291946
>>7291925
I understand a glaze has to have sugar to be a glaze, but I worded that poorly. I just didn't want something sweet-sweet like a honey glaze where that's really the main thing you get out of it vs something like a pepper glaze where flavors other than sweet or sour are sharing the spotlight of that makes sense.

>>7293060

Visit your local Asian market and get some maltose. It is much less sweet than the typical ingredients called for in glazes (honey, table sugar, etc.) You can use it as-is if you want to be really simple or you can add in whatever seasonings you like.