This is also a sweet-tangy sauce, but it's an earthy sweetness that goes particularly well with duck.
Makes about 1 cup
1/2 cup hoisin sauce
6 tablespoons mirin (Japanese cooking wine)
1/4 cup rice wine vinegar
2 tablespoons water
Combine all ingredients in a small bowl and whisk to blend. Serve at room temperature in individual bowls, or refrigerate, covered, for up to 2 weeks.
Copyright Jill Silverman Hough. All rights reserved.
www.jillhough.com.