© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: lazyme
1 whole boneless duck breast
2 tablespoons canola oil
1 tablespoon garlic, minced
1 tablespoon shallot, minced
1 small maui onion, minced
½ cup yellow onion, minced
½ cup choy sum, diced
½ cup fresh cilantro, minced
¼ cup gai choy, chopped
½ cup water chestnut, diced
1 pinch red chili pepper flakes
1 cup shiitake mushroom, diced
1 tablespoon oyster sauce
20 fresh mint leaves
¼ 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
¼ cup canola oil
For the Orange Chile Plum Sauce:
2 tablespoons orange zest, garnishment
4 sprigs fresh oregano, garnishment
2 teaspoons black sesame seeds, garnishment
½ cup sake
4 plums, sliced
1 cup sweet chili sauce
¼ cup fresh orange juice
¼ cup water
1 teaspoon shallot, minced
¼ teaspoon ginger, minced
¼ teaspoon garlic, minced
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). Alternatively, place over wood chips on a low fire in a covered grill for 8 to 10 minutes. Remove the skin and any remaining fat and dice.
In a wok or large sauté 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.
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 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 prevent them from sticking.
Heat the ¼ cup canola oil in a cast-iron skillet or heavy-bottomed sauté pan. When hot, fry the potstickers over medium-high heat for about 1½ minutes 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 ½ tablespoon of the orange zest and a sprig of oregano in the center of each potsticker "star" and sprinkle with the sesame seeds.
Orange Chile Plum Sauce:
Combine all the ingredients except plums in a saucepan, reduce the heat to low and simmer for 10 to 15 minutes until thickened. Strain and return to a clean saucepan. Add sliced plums and simmer for 5 minutes over very low heat. Strain before serving. (If suitable, the plum slices can be used as garnish).