Smoked Duck Potstickers With Orange Chili Plum Sauce Recipes

Steps:

• 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).

Steps:

• Make sauce: In a small saucepan, combine orange juice, chicken broth, and orange marmalade. Bring to a boil over high heat, and then lower heat and simmer for 15 minutes. If the mixture is too thin, then mix cornstarch with 2 tablespoons orange juice in a small bowl to make a slurry. Add slurry to sauce and briefly return to a boil. Keep warm until ready to serve.
• While sauce is simmering, heat a grill or grill pan to medium-high heat. Sprinkle duck on both sides with paprika. Grill on both sides until medium-rare. Transfer duck to serving plates. Pour warm sauce over duck and serve.

Steps:

• Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the leeks and garlic and cook until leeks begin to soften, about 3 to 4 minutes. Add the cabbage, vinegar, soy sauce, and ginger and cook, stirring, until cabbage is soft, about 3 to 4 minutes more. Remove from the heat and stir in the carrot. Allow the filling to cool.
• Transfer cabbage mixture to a mixing bowl and work together until fully incorporated. Keep refrigerated until ready to use.
• To make the potstickers, lay a wonton wrapper on the work surface and put about 1 tablespoon of the filling in the center. Dip your finger in a little water and wet the edges of the wonton wrapper; this will help the potsticker seal when cooking. Bring the outside edges of the wonton wrapper together over the filling and press it together to form a pouch. Continue with the remaining wrappers and filling.
• To cook the potstickers, heat the remaining oil in a very large skillet over high heat. Place all of the potstickers upright in the pan and cook, without disturbing them, until browned on the bottom, about 1 to 2 minutes. Add 1/2 cup water to the pan and immediately cover. Allow the potstickers to steam for about 3 minutes, then remove the skillet lid. Continue cooking until the water is completely evaporated.
• Transfer to a platter and serve with the dipping sauce.
• Stir all ingredients together in a small bowl until sugar is dissolved. Refrigerate until ready to serve.
• Yield: about 1/3 cup

Steps:

• In a blender or food processor, combine pineapple, juice, salted plums, brown sugar, vinegar, preserves, and garlic and process until smooth. Transfer to a small saucepan, and add the crushed red chile peppers. Bring mixture to a boil, reduce the heat, and simmer for 5 minutes, stirring constantly. Remove from heat and use as a dipping sauce for Egg Rolls.

Steps:

• Lightly score both sides of the duck breast with a sharp knife. Place in a shallow dish or plastic bag. In a small bowl whisk together orange liqueur, orange juice, cornstarch, garlic, and salt. Pour over duck breast and marinate for 1 hour.
• Place the garlic, scallions, celery, carrot, cilantro, and ginger in the food processor and pulse until finely chopped. Place in medium mixing bowl. Add Chinese hot oil, plum sauce, soy sauce, salt, and sesame seeds and set aside.
• Coat the bottom of a medium skillet with 1 tablespoon of olive oil. Heat over medium heat until very hot. Remove the duck breast from the marinade. Add to the hot skillet along with 1 or 2 tablespoons of the marinade. Lower heat to medium, cover and cook for 20 minutes, turning often until cooked through and well glazed. Transfer to a cutting board and allow to cool slightly. Remove all but 1 tablespoon of the duck fat from the skillet. Mince the cooked duck breast and return it to the skillet adding a pinch of salt and 1/2 teaspoon orange liqueur. Cook over high heat until browned. Remove from heat and add to the reserved vegetable mixture. Add the orange zest and stir until well mixed.
• Separate 24 pot sticker wrappers. To fill the pot stickers, place 1 heaping teaspoon of filling on each wrapper. Avoid getting any of the filling on the edges or the wrapper will not seal properly. Wet edges with water, fold wrapper in half to form a half moon shape. Seal the top center of the wrapper by pressing between the fingers. Make 2 pleats, working towards the bottom left corner. Repeat working towards the bottom right corner. Set aside. Repeat with remaining ingredients.
• Heat 1 cup of olive oil in a deep frying pan. Add half of the pot stickers to the hot oil and cook until browned and crisp. Remove to a platter and keep hot until ready to serve. Repeat with the remaining pot stickers.
• Mix together soy sauce and white vinegar to use as a dip for the warm pot stickers.
• Preheat oven to 375 degrees F.
• Slice the top off of the garlic head. Place in small baking dish or garlic roaster. Drizzle lightly with olive oil and sprinkle with the oregano. Season with salt and pepper, to taste. Cover tightly with foil and roast until garlic is golden brown, about 35 minutes. Allow to cool and then squeeze the softened cloves into a small bowl and set aside.