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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
- Â Â Orange-Chile Plum Sauce, (recipe for sauce follows)
- 2 Tbsp. Orange zest
- 4 sprg fresh oregano
- Â Â 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
- Roast the duck breast over wood chips in a smoker for 10 to 15 min
- (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.
- 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.
- Mix 1 Tbsp. 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 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.
- 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.
- 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.
- 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.
- Yield: 1/3 c.
