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What is a roast duck without a good sauce? Most of us serve ready bottled sauces or gravy with our holiday roast birds because we think that restaurant style sauces are just to complex to make. Chef John proves this wrong with his super easy and yet gourmet style gastrique or sweet-and-sour sauce. He uses a bottled peach preserve and adds his secret ingredient "Chinese Five Spice" to it, producing a perfect sauce that is great for all kinds of meat.