This concoction is not only easy to make but it tastes way better than the stuff you find in the jar (no comparison).
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In a small non-reactive saucepan, whisk together all the listed ingredients, excluding the sesame oil. Bring to a simmer over medium heat, and then reduce the heat to low and simmer, uncovered, for 5 minutes. Stir in the toasted sesame oil.
Transfer to the bowl of a food processor, fitted with the steel blade. Pulse the mixture, so any large pieces of fruit are made smaller, but allowing the sauce to retain texture. Pour the sauce into a bowl and let it cool. Chill the sauce so it can thicken.
Bring close to room temperature before serving.
The duck sauce can be made 2 days ahead and leftovers are good for a few more days in the fridge (5 days total).