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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.

    Avatar Of Dylan Elliott

    Dylan Elliott

    Whiskey wizard using spirits to create flavorful and aromatic dishes.

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