| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Cklive17 | 1 | Servings | |
INGREDIENTS
| 1 | Whole boneless duck breast | |
| 2 | T | Canola oil |
| 1 | T | Minced garlic |
| 1 | T | Minced shallot |
| 1 | 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 | T | Oyster sauce |
| 20 | Fresh mint leaves | |
| 1/4 | c | Julienned basil |
| 1 | T | Sweet chile sauce |
| 1 | Egg yolk | |
| 1 | T | Cornstarch, plus extra for |
| sprinkling | ||
| 2 | T | Water |
| 20 | Potsticker wrappers | |
| 1/4 | c | Canola oil |
| Orange-Chile Plum Sauce | ||
| recipe for sauce | ||
| follows | ||
| 2 | T | 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 | t | Minced shallot |
| 1/4 | t | Minced ginger |
| 1/4 | t | Minced garlic |
| 4 | Fresh plums, pitted and cut | |
| into | ||
| 5 or 6 slices |
INSTRUCTIONS
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.
A Message from our Provider:
“Either Jesus pays or you do”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1580
Calories From Fat: 861
Total Fat: 97.6g
Cholesterol: 180.1mg
Sodium: 1863.4mg
Potassium: 3335.3mg
Carbohydrates: 155.2g
Fiber: 41.4g
Sugar: 26.5g
Protein: 40.5g