Smoked Duck Potstickers with Orange-Chile-Plum Sauced

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This is a Pacific Rim pairing of the traditional duck and orange. Although this recipe was designed for smoked duck, you can substitute plain roasted duck or the Chinatown Duck. Whichever kind you use, you’ll need about 11/2 cups diced duck meat to make the potsticker filling.
Recipe By: Chef-restaurateur Roy Yamaguchi
  • PrepN/A |
  • TotalN/A |
  • ServesN/A

Ingredients

  • Garnish:
    • 2 tablespoons orange zest
    • 4 sprigs fresh oregano
    • 2 teaspoons black sesame seeds
  • Potsticker Filling:
    • 1 whole boneless duck breast
    • (about 4 ounces)
    • 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
    • 1/4 cup chopped gai choy, kim chee, or napa cabbage
    • 1/2 cup diced water chestnuts
    • 1 cup diced fresh shiitake mushrooms
    • 1 tablespoon oyster sauce
    • 20 fresh mint leaves
    • 1/4 cup julienned fresh basil
    • 1 tablespoon sweet chile sauce (preferably Lingham’s brand)
    • 1 egg yolk
    • 1 tablespoon cornstarch, plus additional for sprinkling
    • 2 tablespoons water
    • 20 potsticker wrappers
    • 1/4 cup canola oil

Instructions

Roast the duck breast over wood chips in a smoker for 10 – 15 minutes (place a pan of water under the duck to catch the drippings and prevent flare-ups). Alternatively, place over wood chips on a low fire in a covered grill for 8 – 10 minutes. Remove the skin and any remaining fat, and dice.

In a wok or large sauté pan, heat the canola oil stir-fry the diced duck meat, garlic, shallot, onions, choy sum, cilantro, gai choy (or kim chee 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. 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 and 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 heapin1/4 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 prevent them from sticking.

Heat the 1/4 cup canola oil in a cast-iron skillet or heavy-bottomed sauté pan. When hot, fry the potstickers over medium-high heat for about 1-1/2 minute per side, or until browned.

To serve, ladle the Orange-Chile-Plum 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. 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.

Additional Notes

Pinch of dried red chile flakes
(See recipe below for Orange-Chile-Plum Sauce)
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