Title: Smoked Duck Potstickers with Orange Chili Plum Sauce
Categories: Cklive17
Yield: 1 servings

-----------------------------POTSTICKER FILLING-----------------------------
1 Whole boneless duck breast
2 tb Canola oil
1 tb Minced garlic
1 tb Minced shallot
1 sm Maui onion; minced
1/2 c Minced yellow onion
1/2 c Diced choy sum
1/2 c Minced fresh cilantro
3/4 c Gai choy; kimchee or napa
; cabbage
1/2 c Diced water chestnuts
1 pn Dried red chile flakes
1 c Diced fresh shiitake
-mushrooms
1 tb Oyster sauce
20 Fresh mint leaves
1/4 c Julienned basil
1 tb Sweet chile sauce
1 Egg yolk
1 tb Cornstarch; plus extra for
; sprinkling
2 tb Water
20 Potsticker wrappers
1/4 c Canola oil
Orange-Chile Plum Sauce;
-(recipe for sauce
; follows)

----------------------------------GARNISH----------------------------------
2 tb Orange zest
4 Sprigs 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 ts Minced shallot
1/4 ts Minced ginger
1/4 ts Minced garlic
4 Fresh plums; pitted and cut
-into
; 5 or 6 slices

Roast the duck breast over wood chips in a smoker for 10 to 15 minutes
(place a pan underneath to catch the drippings). Or, place over wood chips
on a low fire in a covered grill for 8 to 10 minutes. Remove the skin,
remaining fat and dice.

In a wok or large saute 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
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, 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 keep them from sticking.

Heat the 1/4 cup canola oil in a cast-iron skillet or heavy-bottomed saute
pan. When hot, fry the pot-stickers over medium-high heat for about 1 1 /2
minutes per side or until browned.

To serve, ladle the 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. 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 minutes until
thickened. Strain and return to a clean saucepan. Add the plums and simmer
5 minutes over low heat. Strain.

Yield: 1/3 cup

Converted by MC_Buster.

Per serving: 895 Calories (kcal); 87g Total Fat; (86% calories from fat);
5g Protein; 26g Carbohydrate; 213mg Cholesterol; 135mg Sodium Food
Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1/2 Fruit;
17 Fat; 0 Other Carbohydrates

Recipe by: COOKING LIVE SHOW #CL9300

Converted by MM_Buster v2.0n.