Sunday, August 2, 2015

Aromatic Hoisin Sauce

Okay so i wanted to have aromatic peking duck flavour without actually going to the trouble of making a peking duck (or trying to find a gf pre-made one). Making an aromatic sauce for roasted duck legs is a good compromise:

Basic Hoisin
8 tbsp GF soy sauce
2 heaped tbsp smooth peanut butter
2 tbsp honey or molasses
1 tbsp white wine vinegar
1 tbsp sesame oil
1/4 tsp garlic powder (or grated clove)
1/4 tsp black pepper powder

Extra, aromatic ingredients
1 tsp chinese five spice
2-3 star anise
1 cinnamon stick
1 tsp sechuan peppercorns (optional)
2 spring onions, sliced small
2cm ginger, sliced

Place all ingredients in a small saucepan and heat gently to release all the flavours of the spices.

Set the sauce to one side, off the heat, to marinate while you roast 2 duck legs/breasts.

Sieve the sauce before serving. Serve hot or cold.

Double quantities (serves 4)
16 tbsp GF soy sauce
4 heaped tbsp smooth peanut butter
4 tbsp honey or molasses
2 tbsp white wine vinegar
2 tbsp sesame oil
1/2 tsp garlic powder (or grated clove)
1/2 tsp black pepper powder
2 tsp chinese five spice
4 star anise
2 cinnamon sticks
4 spring onions, sliced small
4cm ginger, sliced