Try this Smoked Duck Potstickers with Orange Chili Plum Sauce recipe, or contribute your own.
Suggest a better descriptionRoast 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 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.
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Serving Size: 1 Serving (672g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1184 | ||
Calories from Fat: 801 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 89g | 119 % | |
Saturated Fat 8.5g | 42 % | |
Monounsaturated Fat 51.2g | ||
Polyunsanturated Fat 25.4g | ||
Cholesterol 209.8mg | 65 % | |
Sodium 524.6mg | 18 % | |
Potassium 468.3mg | 12 % | |
Total Carbohydrate 29.1g | 9 % | |
Dietary Fiber 4.8g | 19 % | |
Sugars, other 24.3g | ||
Protein 6.9g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1184
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