Asian Sweet & Sour Duck Glaze with Raw Honey

½ cup Soy Sauce
½ cup Wendell Estate Honey
3 tablespoons water
1 tablespoon Rice Vinegar
1 whole Star Anise
1 tablespoon fresh chopped Ginger
1 clove of Garlic, crushed
1 teaspoon Orange zest
1 teaspoon Szechwan Peppercorns (optional)
½ teaspoon Cornstarch
2 tablespoons water
(mixed together)

Combine all ingredients in a saucepan.
Bring to the boil and reduce to a gentle simmer.
Simmer for 10 minutes.
Add cornstarch and water mixture, and bring back to the boil for 1 minute.
Remove from heat, and allow to infuse for 30 minutes.
Strain out the spices and aromatics, and serve warm.

Keeps in the fridge for up to 3 months.

Serve with Chicken, Duck or Roasted Vegetables and enjoy!!!

You can check out chef Brian Skinner’s website here or visit his new plant-based food restaurant and bar, Frankie We Salute you!