In saucepan over medium heat, cook carrot, fennel, celery, shallot and garlic with sunflower oil to lightly brown, then deglaze with red sato and reduce by half.

Add tomato paste, then add duck jus, bring to low simmer, then add smoked meat mix, remove from heat.

Season with dried longan, light soy sauce, and dried longan vinegar, taste and adjust as needed, thicken lightly with kudzu.