Chef Jean-Paul Bourgeois has a knack for elevating any sort of wild food–hunted or harvested. In this season of Duck Camp Dinners, he ties in influences from his training as a chef for some of the best duck camp meals to date. Jean-Paul’s sweet and sour sauce recipe is one that is sure to be a crowd favorite. Drawing inspiration from Asian cuisines, this recipe is versatile and fairly easy to whip on the go. It pairs well with duck, chicken, shrimp, and, in this case, mushrooms. The below recipe covers the ingredients and process to try it for yourself.
Ingredients:
- 1/2 cup of ketchup
- 1/2 cup of Slap Ya Mama Buffalo Sauce
- 1/4 cup of Slap Ya Mama Cajun Pepper Sauce
- 1/4 cup of white vinegar
- 1/4 cup of minced garlic
- 1/2 cup of soy sauce
- 1/2 cup of orange juice
- 1T of ground ginger
- 1T of granulated onion
- 1T of ground black pepper
- 2 tsp of white pepper
- 1/4 cup of sesame oil
- 1 1/2 cup of granulated white sugar
- Juice of one large lime
Instructions:
- In a large, heavy-bottom stainless steel sauce pot, add all of the ingredients except the lime juice.
- Turn the heat on medium/medium-high and stir until the sugar is dissolved and the sauce is bubbling.
- Continue to cook your sauce on medium until reduced and syrupy.
- Be careful not to scorch the bottom of the pot. Stir frequently. The more reduced the sauce gets, the easier it is to burn it. The sauce should ultimately be reduced by at least half.
- Once the sauce is syrupy (maple syrup consistency), remove from heat, add lime juice, and set aside.
- Use on any kind of fried or grilled protein. I find this works best with fried items like mushrooms, duck, chicken, or shrimp.
