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Smoked Duck Potstickers With Orange-Chile

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Ingredients

Adjust Servings:
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

Nutritional information

582.4
Calories
241 g
Calories From Fat
26.8 g
Total Fat
3 g
Saturated Fat
85.9 mg
Cholesterol
1357.1 mg
Sodium
60.5 g
Carbs
7.8 g
Dietary Fiber
17.9 g
Sugars
15.8 g
Protein
373g
Serving Size

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Smoked Duck Potstickers With Orange-Chile

Features:
    Cuisine:

    From Roy Yamaguchi.

    • 70 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Smoked Duck Potstickers With Orange-Chile-Plum Sauce, From Roy Yamaguchi , From Roy Yamaguchi


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    Steps

    1
    Done

    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
    Done

    Alternatively, Place Over Wood Chips on a Low Fire in a Covered Grill For 8 to 10 Minutes.

    3
    Done

    Remove the Skin and Any Remaining Fat and Dice.

    4
    Done

    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
    Done

    Drain Off the Liquid Into a Saucepan and Reduce to a Syrupy Consistency.

    6
    Done

    Return the Reduced Liquid to the Duck Mixture, Add the Chile Sauce and Egg Yolk and Mix Well.

    7
    Done

    Mix 1 Tablespoon. of the Cornstarch and the Water Together in a Small Bowl.

    8
    Done

    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
    Done

    Moisten the Edges of the Wrappers With the Cornstarch Mixture, Fold in Half and Seal the Edges.

    10
    Done

    Sprinkle With a Little Cornstarch to Prevent Them from Sticking.

    11
    Done

    Heat the 1/4 Cup Canola Oil in a Cast-Iron Skillet or Heavy-Bottomed Saute Pan.

    12
    Done

    When Hot, Fry the Potstickers Over Medium-High Heat For About 1-1/2 Minutes Per Side or Until Browned.

    13
    Done

    to Serve, Ladle the Orange-Chile-Plum Sauce Onto Warm Serving Plates.

    14
    Done

    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
    Done

    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.

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    Dylan Elliott

    Whiskey wizard using spirits to create flavorful and aromatic dishes.

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