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Duck Sauce

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Chef Clavel has made a name for himself by using modern techniques in his cooking, constructing dishes with multiple flavour elements and textures. But home chefs can get a taste of his cuisine with this versatile dipping sauce that is a take on a classic Chinese take-out sauce.

www.theargyle.ca

Recipe courtesy of Chef Luis Clavel of Chef Luis Table Experience/Argyle Modern Grill

Ingredients:

  • 2 Tbsp (30 ml) ginger
  • 1Tbsp (15 ml) garlic
  • 2 cups (500 ml) ketchup
  • 1 tsp (5 ml) Chinese five spice
  • 1/4 tsp (1 ml) cumin seed, toasted and ground
  • 1/4 cup (60 ml) fresh cilantro
  • 1/4 tsp (1 ml) Szechuan peppers, toasted and ground
  • 2 Tbsp (30 ml) sesame seed oil
  • 1 Tbsp (15 ml) tomato paste
  • 3 Tbsp (45 ml) brown sugar
  • 2 cups (500 ml) duck stock

Directions:

1. Combine all ingredients in blender and purée until smooth. 2. Season with salt and pepper to taste.

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