Ingredients
Potsticker Filling1 whole boneless duck breast
(about 4 ounces)
2 tablespoons canola oil
1 tablespoon minced garlic
1 tablespoon minced shallot
1 small Maui onion, minced
1/2 cup minced yellow onion
1/2 cup diced choy sum
1/2 cup minced fresh cilantro
1/4 cup chopped gai choy, kim chee, or napa cabbage
1/2 cup diced water chestnuts
Pinch of dried red chile flakes
1 cup diced fresh shiitake mushrooms
1 tablespoon oyster sauce
20 fresh mint leaves
1/4 cup julienned fresh basil
1 tablespoon sweet chile sauce (preferably Lingham’s brand)
1 egg yolk
1 tablespoon cornstarch, plus additional for sprinkling
2 tablespoons water
20 potsticker wrappers
1/4 cup canola oil
(See recipe below for Orange-Chile-Plum Sauce)
Garnish
2 tablespoons orange zest
4 sprigs fresh oregano
2 teaspoons black sesame seeds
Description
This Is A Pacific Rim Pairing Of The Traditional Duck And Orange. Although This Recipe Was Designed For Smoked Duck, You Can Substitute Plain Roasted Duck Or The Chinatown Duck. Whichever Kind You Use, Recipes From GourmetSleuth
Gourmet Sleuth
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