Smoked Duck Potstickers With Orange Chile Plum Sauce Recipes

DUCK IN ORANGE SAUCE

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.

SMOKED DUCK POTSTICKERS WITH ORANGE-CHILE-PLUM SAUCE

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).

JALAPENO PLUM SAUCE

Steps:

• In a heavy pot, cook red onion, garlic and jalapeno pepper in soy bean oil until tender.
• Add the plums and stir in the curry powder and allspice.
• Once the spices are dispersed, add the honey, soy sauce, plums and the fruit juices.
• Cook over medium low heat for 1 hour and 15 minutes uncovered, stirring often.
• The consistency should be like a chunky tomato sauce.
• Remove from the heat and allow to cool to room temperature.
• Bottle and chill the sauce.
• This sauce can be made ahead of time and it freezes well.