Smoked Duck Potstickers With Orange-Chile-Plum Sauce

READY IN: 50mins




  • 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 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.
  • 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 1/4 cup canola oil in a cast-iron skillet or heavy-bottomed saute pan.
  • When hot, fry the potstickers over medium-high heat for about 1-1/2 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 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.
  • 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).