Yield: 1 servings
|1 \N||Duck; 4 - 5 pound, boned|
|1 tablespoon||Chopped ginger|
|8 \N||Scallions; diced|
|1 cup||Shiitake mushrooms; diced|
|\N \N||Peel of 1 orange; cut into julienne|
|2 \N||Oranges; juice of|
|1 cup||White wine|
|½ cup||Plum wine|
|\N \N||Salt and pepper to taste|
|1 cup||Duck stock|
|1 \N||Egg white|
|1 pack||Potsticker skins|
|2 tablespoons||Peanut oil|
|\N \N||Toasted white and black sesame seeds|
Chop duck legs finely with sharp knife. Heat wok or saute' pan. Add 1 tablespoon of peanut oil. Season chopped duck meat with salt and pepper and add to pan when oil starts to smoke. Sear duck meat until brown, add chopped ginger, scallions, mushrooms, and half the orange peel. Deglaze with plum and white wines, add orange juice, reduce by half and add duck stock. (Duck stock can be made with neck and bones from your duck the day before.)
Cook duck mixture for 30 minutes until sauce thickens slightly. Strain the sauce and keep warm. Cool off duck meat and when cold, make potstickers by brushing outside of potsticker skin with egg white and putting 1 tablespoon mixture in center of skin.
Place duck potsticker on sheet pan with parchment paper and semolina. Cook potstickers for 4-5 minutes in boiling salted water. Heat saute' pan with 2 tablespoon peanut oil until oil begins to smoke. Remove potstickers from water and gently place in peanut oil, browning potstickers on each side.
Discard excess oil and deglaze potstickers with half the duck sauce.
Toss for a few seconds until both sides of potstickers are shiny. Divide potstickers evenly among plates. Sprinkle with toasted black and white sesame seeds. Serves 4.
Copyright 1993 by Wolfgang Puck.
Converted by MC_Buster.
Recipe by: Good Morning America Converted by MM_Buster v2.0l.