Satay Sauce

(serves 12)

1 10 ounce can coconut milk
1/2 cup crunchy peanut butter
1/2 small onion, grated
1 table­spoon dark soy sauce
2 tea­spoons brown sugar
1/2 tea­spoon red pep­per flakes

Boil all ingre­di­ents at a low boil for three min­utes, then set aside to cool. PER­FECT for duck pierrade.