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.