Smoked Duck
Potstickers with Orange-Chile-Plum Sauced
The following recipe is by
chef-restaurateur Roy Yamaguchi.
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
I
N G R E D I E N T S
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
Pinch of dried red chile flakes
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
(See recipe below for Orange-Chile-Plum Sauce)
Garnish
2 tablespoons orange zest
4 sprigs fresh oregano
2 teaspoons black sesame seeds
I N S T R U C T I O N S
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.
Smoker Cookbook
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More Recipes
from Hawaii and Chefs of Hawaii
Orange-Chile Sauce
Yield: About 1/3 Cup
1/2 cup sake
Zest of h orange
1 cup sweet chile sauce (preferably Lingham’s brand)
1/4 cup fresh orange juice
1/4 cup water
1 teaspoon minced shallot
1/4 teaspoon minced ginger
1/4 teaspoon minced garlic
In a saucepan, bring the sake and orange zest to a boil (take care as
the alcohol may ignite as it is boiling off). Reduce the liquid by half.
Lower the heat to medium, stir in the remaining ingredients, and
continue to reduce until the sauce reaches a syrupy consistency, and is
thick enough to coat the back of the spoon. Strain and use as a dipping
sauce.
Variation:
For Orange-Chile-Plum Sauce, omit the orange zest. Combine all the other
ingredients in a saucepan, bring to a boil, and reduce the heat to low,
and simmer for 10 – 15 minutes until thickened. Strain and return to a
clean saucepan. Add 4 fresh plums that have been pitted and cut into 5
or 6 slices each, and simmer for 5 minutes over very low heat. Strain
before serving (if suitable, the plum slices can be used as garnish).
Salad
Maui Onions and Kula Tomatoes with Pancetta and Basil Balsamic
Vinaigrette
Serves 6
Maui Onion Salad:
1/4 cup extra virgin olive oil
1 ounce pancetta, diced
1/4 teaspoon finely minced garlic
1/4 teaspoon finely minced shallot
1/4 cup balsamic vinegar
6 large fresh basil leaves, julienned
3 Maui onions, julienned
6 large ripe Kula beefsteak tomatoes
6 cups washed and torn baby mixed greens, such as arugula, mizuna,
spinach, and red leaf lettuce, (about 5 ounces)
6 sprigs fresh basil, for garnish
To prepare the vinaigrette, heat the olive oil in a large sauté pan and
sauté the pancetta, garlic, and shallot over medium-high hear for 1
minute. Remove from the heat and stir in the vinegar and half of the
basil. Add the onions and return to the heat for about 30 seconds.
Remove from the heat and stir in the remaining basil.
Core the tomatoes; cut a slice off the tops and bottoms and discard. Cut
each tomato into 3 thick slices. Putting the salad together involves
reassembling the tomatoes, so try to keep the slices in order.
To assemble, place a bottom tomato slice on each serving plate. Place a
layer of the greens on top of the tomato, using up about half the
greens. Place a layer of onions and a little vinaigrette over the
greens, and then the center tomato slice. Add another layer of greens
(use them all up), onions (save some for garnish), and top with the last
slice of tomato. Garnish with a little more onion salad and a basil
sprig. Pour a little of the remaining vinaigrette around the salad.
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