Smoked Duck Potstickers with Orange Chili Plum Sauce

• 1 whole boneless duck breast
• 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
• 3/4 cup gai choy, kimchee or napa cabbage
• 1/2 cup diced water chestnuts
• Pinch dried red chile flakes
• 1 cup diced fresh shiitake mushrooms
• 1 tablespoon oyster sauce
• 20 fresh mint leaves
• 1/4 cup julienned basil
• 1 tablespoon sweet chile sauce
• 1 egg yolk
• 1 tablespoon cornstarch, plus extra for sprinkling
• 2 tablespoons water
• 20 potsticker wrappers
• 1/4 cup canola oil
• Orange-Chile Plum Sauce (recipe for sauce follows)
• 2 tablespoons orange zest
• 4 sprigs fresh oregano
• 1/2 cup sake
• 1 cup sweet chile sauce
• 1/4 cup fresh orange juice
• 1/4 cup water
• 1 teaspoon minced shallot
• 1/4 teaspoon minced ginger
• 1/4 teaspoon minced garlic
• 4 fresh plums, pitted and cut into 5 or 6 slices

1. Roast the duck breast over wood chips in a smoker for 10 to 15 minutes (place a pan underneath to catch the drippings).
2. Or, place over wood chips on a low fire in a covered grill for 8 to 10 minutes.
3. Remove the skin, remaining fat and dice.
4. 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.
5. Drain off the liquid into a saucepan and reduce to a syrupy consistency.
6. Return the reduced liquid to the duck mixture, add the chile sauce, egg yolk and mix well.
7. Mix 1 tablespoon of the cornstarch and the water together in a small bowl.
8. 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.
9. Moisten the edges of the wrappers with the cornstarch mixture, fold in half and seal the edges.
10. Sprinkle with a little cornstarch to keep them from sticking.
11. Heat the 1/4 cup canola oil in a cast-iron skillet or heavy-bottomed saute pan.
12. When hot, fry the pot-stickers over medium-high heat for about 1 1 /2 minutes per side or until browned.
13. To serve, ladle the sauce onto warm serving plates.
14. 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.
15. Garnish with orange zest, oregano sprigs and sesame seeds.
16. In a saucepan, combine all the ingredients except the plums.
17. Bring to a boil, reduce the heat to low and simmer for 10 to 15 minutes until thickened.
18. Strain and return to a clean saucepan.
19. Add the plums and simmer 5 minutes over low heat.
20. Yield: 1/3 cup

duck breast, canola oil, garlic, shallot, onion, yellow onion, choy sum, fresh cilantro, gai choy, water chestnuts, red chile, fresh shiitake mushrooms, oyster sauce, mint, basil, sweet chile sauce, egg yolk, cornstarch, water, potsticker wrappers, canola oil, orangechile, orange zest, oregano, sake, sweet chile sauce, orange juice, water, shallot, ginger, garlic, fresh plums

Taken from www.foodnetwork.com/recipes/smoked-duck-potstickers-with-orange-chili-plum-sauce-recipe.html (may not work)