Smoked Duck Potstickers with Orange Chili Plum Sauce |
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Prep Time: 90 Minutes Cook Time: 15 Minutes |
Ready In: 105 Minutes Servings: 1 |
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Ingredients:
1 whole boneless duck breast |
2 tablespoons canola oil |
1 tablespoon minced garlic |
1 tablespoon minced shallot |
1 small maui onion, minced |
1/2 cup minced yellow onion |
1/2 cup diced choy sum |
1/2 cup minced fresh cilantro |
3/4 cup gai choy, kimchee or napa cabbage |
1/2 cup diced water chestnuts |
pinch dried red chile flakes |
1 cup diced fresh shiitake mushrooms |
1 tablespoon oyster sauce |
20 fresh mint leaves |
1/4 cup julienned basil |
1 tablespoon sweet chile sauce |
1 egg yolk |
1 tablespoon cornstarch, plus extra for sprinkling |
2 tablespoons water |
20 potsticker wrappers |
1/4 cup canola oil |
orange-chile plum sauce (recipe for sauce follows) |
2 tablespoons orange zest |
4 sprigs fresh oregano |
1/2 cup sake |
1 cup sweet chile sauce |
1/4 cup fresh orange juice |
1/4 cup water |
1 teaspoon minced shallot |
1/4 teaspoon minced ginger |
1/4 teaspoon minced garlic |
4 fresh plums, pitted and cut into 5 or 6 slices |
Directions:
1. Garnish:
2. 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.
3. 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.
4. 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.
5. Heat the 1/4 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.
6. 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.
7. ORANGE-CHILE PLUM SAUCE
8. 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.
9. Yield: 1/3 cup
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