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    You are in: Home / Recipes / Smoked Duck Potstickers With Orange-Chile-Plum Sauce Recipe
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    Smoked Duck Potstickers With Orange-Chile-Plum Sauce

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    lazyme's Note:

    From Roy Yamaguchi.

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    Units: US | Metric

    Orange-Chile-Plum Sauce


    1. 1
      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. 2
      Alternatively, place over wood chips on a low fire in a covered grill for 8 to 10 minutes.
    3. 3
      Remove the skin and any remaining fat and dice.
    4. 4
      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. 5
      Drain off the liquid into a saucepan and reduce to a syrupy consistency.
    6. 6
      Return the reduced liquid to the duck mixture, add the chile sauce and egg yolk and mix well.
    7. 7
      Mix 1 tablespoon. of the cornstarch and the water together in a small bowl.
    8. 8
      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. 9
      Moisten the edges of the wrappers with the cornstarch mixture, fold in half and seal the edges.
    10. 10
      Sprinkle with a little cornstarch to prevent them from sticking.
    11. 11
      Heat the 1/4 cup canola oil in a cast-iron skillet or heavy-bottomed saute pan.
    12. 12
      When hot, fry the potstickers over medium-high heat for about 1-1/2 minutes per side or until browned.
    13. 13
      To serve, ladle the Orange-Chile-Plum Sauce onto warm serving plates.
    14. 14
      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. 15
      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.
    16. 16
      Orange-Chile-Plum Sauce:.
    17. 17
      Combine all the ingredients except plums in a saucepan, reduce the heat to low and simmer for 10 to 15 minutes until thickened.
    18. 18
      Strain and return to a clean saucepan.
    19. 19
      Add sliced plums and simmer for 5 minutes over very low heat.
    20. 20
      Strain before serving. (If suitable, the plum slices can be used as garnish).

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    Nutritional Facts for Smoked Duck Potstickers With Orange-Chile-Plum Sauce

    Serving Size: 1 (373 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 582.3
    Calories from Fat 241
    Total Fat 26.8 g
    Saturated Fat 3.0 g
    Cholesterol 85.9 mg
    Sodium 1357.0 mg
    Total Carbohydrate 60.4 g
    Dietary Fiber 7.7 g
    Sugars 17.9 g
    Protein 15.7 g

    The following items or measurements are not included:

    choy sum

    gai choy

    shiitake mushrooms

    fresh oregano

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