Recipe courtesy of Roy Yamaguchi

Smoked Duck Potstickers with Orange Chili Plum Sauce

  • Level: Easy
  • Total: 1 hr 45 min
  • Prep: 1 hr 30 min
  • Cook: 15 min
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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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

  1. 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.
  2. Yield: 1/3 cup

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