Years ago, I worked at a catering company that served duck tacos.
Each taco was handmade by spreading Hoisin and plum sauce on a wonton skin and wrapping it around sliced duck breast. It was heaven!
This recipe was inspired by those tacos, blending East with West by incorporating a traditional Asian sauce with a classic western bbq sauce preparation.
2 cups water
2 tablespoons Hoisin sauce
3 tablespoons brown sugar
1 Teaspoon salt
1 Teaspoon pepper
1 teaspoon cayenne pepper
2 tablepspoons chili powder
2 cloves garlic, minced
1/4 Cup Worcestershire sauce
4 cups ketchup
1 Teaspoon liquid smoke
Combine ingredients in a large pot.
Bring to boil over medium-high heat.
Reduce heat and simmer for 20 minutes, stirring occasionally, until sauce thickens.
Cool to room temperature to allow flavors to blend.
Use as a bbq sauce for chicken, ribs, or whatever you like.
Makes about 6 cups