Smoked duck potstickers with orange chili plum sauce

1 servings

Ingredients

Quantity Ingredient
1 Whole boneless duck breast
2 tablespoons Canola oil
1 tablespoon Minced garlic
1 tablespoon Minced shallot
1 small Maui onion; minced
½ cup Minced yellow onion
½ cup Diced choy sum
½ cup Minced fresh cilantro
¾ cup Gai choy; kimchee or napa
; cabbage
½ cup Diced water chestnuts
1 pinch Dried red chile flakes
1 cup Diced fresh shiitake mushrooms
1 tablespoon Oyster sauce
20 Fresh mint leaves
¼ cup Julienned basil
1 tablespoon Sweet chile sauce
1 Egg yolk
1 tablespoon Cornstarch; plus extra for
; sprinkling
2 tablespoons Water
20 Potsticker wrappers
¼ cup Canola oil
Orange-Chile Plum Sauce; (recipe for sauce
; follows)
2 tablespoons Orange zest
4 Sprigs fresh oregano
ORANGE-CHILE PLUM SAUCE
½ cup Sake
1 cup Sweet chile sauce
¼ cup Fresh orange juice
¼ cup Water
1 teaspoon Minced shallot
¼ teaspoon Minced ginger
¼ teaspoon Minced garlic
4 Fresh plums; pitted and cut into
; 5 or 6 slices

Directions

POTSTICKER FILLING

GARNISH

Roast the duck breast over wood chips in a smoker for 10 to 15 minutes (place a pan underneath to catch the drippings). Or, place over wood chips on a low fire in a covered grill for 8 to 10 minutes. Remove the skin, remaining fat and dice.

In a wok or large saute pan, heat the canola oil and stir-fry the diced duckmeat, garlic, shallot, onions, choy sum, cilantro, gai choy, water chestnuts, chile flakes, mushrooms, oyster sauce, mint, and basil for 5 minutes over high heat until well combined and cooked through. Drain off the liquid into a saucepan and reduce to a syrupy consistency. Return the reduced liquid to the duck mixture, add the chile sauce, egg yolk and mix well.

Mix 1 tablespoon of the cornstarch and the water together in a small bowl.

To make the potstickers, lay out the wrappers on a work surface and place a heaping tablespoon of the filling in the center of each. Moisten the edges of the wrappers with the cornstarch mixture, fold in half and seal the edges. Sprinkle with a little cornstarch to keep them from sticking.

Heat the ¼ cup canola oil in a cast-iron skillet or heavy-bottomed saute pan. When hot, fry the pot-stickers over medium-high heat for about 1 1 /2 minutes per side or until browned.

To serve, ladle the sauce onto warm serving plates. Place 5 potstickers on each plate in a star shape and garnish with the plum slices from the sauce, if desired, placing 1 slice between each potsticker. Garnish with orange zest, oregano sprigs and sesame seeds.

ORANGE-CHILE PLUM SAUCE:

In a saucepan, combine all the ingredients except the plums. Bring to a boil, reduce the heat to low and simmer for 10 to 15 minutes until thickened. Strain and return to a clean saucepan. Add the plums and simmer 5 minutes over low heat. Strain.

Yield: ⅓ cup

Converted by MC_Buster.

Per serving: 895 Calories (kcal); 87g Total Fat; (86% calories from fat); 5g Protein; 26g Carbohydrate; 213mg Cholesterol; 135mg Sodium Food Exchanges: ½ Grain(Starch); ½ Lean Meat; 1 Vegetable; ½ Fruit; 17 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9300 Converted by MM_Buster v2.0n.

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