Smoked Duck Potstickers with Orange Chili Plum Sauce
- Level: Easy
- Total: 1 hr 45 min
- Prep: 1 hr 30 min
- Cook: 15 min
Ingredients
Potsticker filling:
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)
Garnish:
2 tablespoons orange zest
4 sprigs fresh oregano
ORANGE-CHILE PLUM SAUCE
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
- 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 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.
- 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.
- Yield: 1/3 cup