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Duck Potstickers

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CATEGORY CUISINE TAG YIELD
Eggs, Grains Gma3 1 servings

INGREDIENTS

1 Duck; 4 – 5 pound, boned
1 tb Chopped ginger
8 Scallions; diced
1 c Shiitake mushrooms; diced
Peel of 1 orange; cut into julienne
2 Oranges; juice of
1 c White wine
1/2 c Plum wine
Salt and pepper to taste
1 c Duck stock
1 Egg white
1 pk Potsticker skins
2 tb Peanut oil
Toasted white and black sesame seeds

INSTRUCTIONS

Chop duck legs finely with sharp knife. Heat wok or saute' pan. Add 1
tablespoon of peanut oil. Season chopped duck meat with salt and pepper and
add to pan when oil starts to smoke. Sear duck meat until brown, add
chopped ginger, scallions, mushrooms, and half the orange peel. Deglaze
with plum and white wines, add orange juice, reduce by half and add duck
stock. (Duck stock can be made with neck and bones from your duck the day
before.)
Cook duck mixture for 30 minutes until sauce thickens slightly. Strain the
sauce and keep warm. Cool off duck meat and when cold, make potstickers by
brushing outside of potsticker skin with egg white and putting 1 tablespoon
mixture in center of skin.
Place duck potsticker on sheet pan with parchment paper and semolina. Cook
potstickers for 4-5 minutes in boiling salted water. Heat saute' pan with 2
tablespoon peanut oil until oil begins to smoke. Remove potstickers from
water and gently place in peanut oil, browning potstickers on each side.
Discard excess oil and deglaze potstickers with half the duck sauce.
Toss for a few seconds until both sides of potstickers are shiny. Divide
potstickers evenly among plates. Sprinkle with toasted black and white
sesame seeds. Serves 4.
Copyright 1993 by Wolfgang Puck.
Converted by MC_Buster.
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.

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