Smoked Duck Potstickers With Orange-Chile-Plum Sauce |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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From Roy Yamaguchi. Ingredients:
1 whole boneless duck breast |
2 tablespoons canola oil |
1 tablespoon garlic, minced |
1 tablespoon shallot, minced |
1 small maui onion, minced |
1/2 cup yellow onion, minced |
1/2 cup choy sum, diced |
1/2 cup fresh cilantro, minced |
1/4 cup gai choy, chopped |
1/2 cup water chestnut, diced |
1 pinch red chili pepper flakes |
1 cup shiitake mushroom, diced |
1 tablespoon oyster sauce |
20 fresh mint leaves |
1/4 cup fresh basil, julienned |
1 tablespoon sweet chili sauce |
1 egg yolk |
1 tablespoon cornstarch |
2 tablespoons water |
20 spring roll wrappers (actually should be potsticker wrappers) |
1/4 cup canola oil |
2 tablespoons orange zest, garnishment |
4 sprigs fresh oregano, garnishment |
2 teaspoons black sesame seeds, garnishment |
1/2 cup sake |
4 plums, sliced |
1 cup sweet chili sauce |
1/4 cup fresh orange juice |
1/4 cup water |
1 teaspoon shallot, minced |
1/4 teaspoon ginger, minced |
1/4 teaspoon garlic, minced |
Directions:
1. Roast the duck breast over wood chips in a smoker for 10 to 15 minutes. (Place a pan of water under the duck to catch the drippings and prevent flare-ups).
2. Alternatively, place over wood chips on a low fire in a covered grill for 8 to 10 minutes.
3. Remove the skin and any remaining fat and dice.
4. In a wok or large saute pan, heat the canola oil and stir-fry the diced duck meat, garlic, shallot, onions, choy sum, cilantro, gai choy (or kimchee or napa cabbage), water chestnuts, chile flakes, mushrooms, oyster sauce, mint and basil for 5 minutes over high heat until well-combined and cooked through.
5. Drain off the liquid into a saucepan and reduce to a syrupy consistency.
6. Return the reduced liquid to the duck mixture, add the chile sauce and egg yolk and mix well.
7. Mix 1 tablespoon. of the cornstarch and the water together in a small bowl.
8. 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.
9. Moisten the edges of the wrappers with the cornstarch mixture, fold in half and seal the edges.
10. Sprinkle with a little cornstarch to prevent them from sticking.
11. Heat the 1/4 cup canola oil in a cast-iron skillet or heavy-bottomed saute pan.
12. When hot, fry the potstickers over medium-high heat for about 1-1/2 minutes per side or until browned.
13. To serve, ladle the Orange-Chile-Plum Sauce onto warm serving plates.
14. 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.
15. To garnish, place 1/2 tablespoon of the orange zest and a sprig of oregano in the center of each potsticker star and sprinkle with the sesame seeds.
16. Orange-Chile-Plum Sauce:.
17. Combine all the ingredients except plums in a saucepan, reduce the heat to low and simmer for 10 to 15 minutes until thickened.
18. Strain and return to a clean saucepan.
19. Add sliced plums and simmer for 5 minutes over very low heat.
20. Strain before serving. (If suitable, the plum slices can be used as garnish).
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