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Receta Smoked Duck Potstickers With Orange Chili Plum Sauce
by Global Cookbook

Smoked Duck Potstickers With Orange Chili Plum Sauce
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Ingredientes

  • 1 whl boneless duck breast
  • 2 Tbsp. Canola oil
  • 1 Tbsp. Chopped garlic
  • 1 Tbsp. Chopped shallot
  • 1 sm Maui onion, chopped
  • 1/2 c. Chopped yellow onion
  • 1/2 c. Diced choy sum
  • 1/2 c. Chopped fresh cilantro
  • 3/4 c. Gai choy, kimchee or possibly napa cabbage
  • 1/2 c. Diced water chestnuts
  • 1 pch Dry red chile flakes
  • 1 c. Diced fresh shiitake mushrooms
  • 1 Tbsp. Oyster sauce
  • 20 x Fresh mint leaves
  • 1/4 c. Julienned basil
  • 1 Tbsp. Sweet chile sauce
  • 1 x Egg yolk
  • 1 Tbsp. Cornstarch, plus extra for sprinkling
  • 2 Tbsp. Water
  • 20 x Potsticker wrappers
  • 1/4 c. Canola oil
  •     Orange-Chile Plum Sauce, (recipe for sauce follows)
  • 2 Tbsp. Orange zest
  • 4 sprg fresh oregano
  •     ORANGE-CHILE PLUM SAUCE
  • 1/2 c. Sake
  • 1 c. Sweet chile sauce
  • 1/4 c. Fresh orange juice
  • 1/4 c. Water
  • 1 tsp Chopped shallot
  • 1/4 tsp Chopped ginger
  • 1/4 tsp Chopped garlic
  • 4 x Fresh plums, pitted and cut into 5 or possibly 6 slices

Direcciones

  1. Roast the duck breast over wood chips in a smoker for 10 to 15 min
  2. (place a pan underneath to catch the drippings). Or possibly, place over wood chips on a low fire in a covered grill for 8 to 10 min. Remove the skin, remaining fat and dice.
  3. In a wok or possibly large saute/fry pan, heat the canola oil and stir-fry the diced duckmeat, garlic, shallot, onions, choy sum, cilantro, gai choy, water chestnuts, chile flakes, mushrooms, oyster sauce, mint, and basil for 5 min over high heat till 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 mix, add in the chile sauce, egg yolk and mix well.
  4. Mix 1 Tbsp. of the cornstarch and the water together in a small bowl.
  5. To make the potstickers, lay out the wrappers on a work surface and place a heaping Tbsp. of the filling in the center of each. Moisten the edges of the wrappers with the cornstarch mix, mix in half and seal the edges. Sprinkle with a little cornstarch to keep them from sticking.
  6. Heat the 1/4 c. canola oil in a cast-iron skillet or possibly heavy-bottomed saute/fry pan. When warm, fry the pot-stickers over medium-high heat for about 1 1 /2 min per side or possibly till browned.
  7. To serve, ladle the sauce onto hot serving plates. Place 5 potstickers on each plate in a star shape and garnish with the plum slices from the sauce, if you like, placing 1 slice between each potsticker. Garnish with orange zest, oregano sprigs and sesame seeds.
  8. ORANGE-CHILE PLUM SAUCE:In a saucepan, combine all the ingredients except the plums. Bring to a boil, reduce the heat to low and simmer for 10 to 15 min till thickened. Strain and return to a clean saucepan. Add in the plums and simmer 5 min over low heat. Strain.
  9. Yield: 1/3 c.