Instructions: In heave 2-3 quart saucepan over medium heat bring plum sauce to a boil.

Reduce by 2/3 until it begins to caramelize. Whisk in rice vinegar, add horseradish, chili oil, paprika, cinnamon and 5-spice powder. Boil 1 minute, whisking constantly. Add sesame oil and hoisin sauce. Return to boil and allow mixture to reduce slightly. Add duck or chicken stock.

Return to boil and cook 5 minutes, whisking occasionally. Stir in lime juice, return to a boil and remove from heat. Use immediately.

Makes 2-1/2
cups sauce.

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