Smoked Duck Potstickers With Orange Chili 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).

PORK TENDERLOIN WITH PLUM SAUCE

Steps:

• In a small bowl, stir together garlic salt, poultry seasoning, and black pepper. Season all sides of tenderloin; set aside.
• Add white wine, plum sauce, and cornstarch to a slow cooker; whisk to combine. Place both tenderloins into cooker, and sprinkle remaining spice rub over the top.
• Cook on HIGH for 4 hours.
• Let tenderloin rest 25-30 minutes before slicing. Slice 1/2-inch thick slices at an angle.
• Serve sliced tenderloin hot with plum sauce drizzled on top.

PLUM SAUCE

Steps:

• In a blender or food processor, combine pineapple, juice, salted plums, brown sugar, vinegar, preserves, and garlic and process until smooth. Transfer to a small saucepan, and add the crushed red chile peppers. Bring mixture to a boil, reduce the heat, and simmer for 5 minutes, stirring constantly. Remove from heat and use as a dipping sauce for Egg Rolls.

VEGGIE POTSTICKERS

Steps:

• Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the leeks and garlic and cook until leeks begin to soften, about 3 to 4 minutes. Add the cabbage, vinegar, soy sauce, and ginger and cook, stirring, until cabbage is soft, about 3 to 4 minutes more. Remove from the heat and stir in the carrot. Allow the filling to cool.
• Transfer cabbage mixture to a mixing bowl and work together until fully incorporated. Keep refrigerated until ready to use.
• To make the potstickers, lay a wonton wrapper on the work surface and put about 1 tablespoon of the filling in the center. Dip your finger in a little water and wet the edges of the wonton wrapper; this will help the potsticker seal when cooking. Bring the outside edges of the wonton wrapper together over the filling and press it together to form a pouch. Continue with the remaining wrappers and filling.
• To cook the potstickers, heat the remaining oil in a very large skillet over high heat. Place all of the potstickers upright in the pan and cook, without disturbing them, until browned on the bottom, about 1 to 2 minutes. Add 1/2 cup water to the pan and immediately cover. Allow the potstickers to steam for about 3 minutes, then remove the skillet lid. Continue cooking until the water is completely evaporated.
• Transfer to a platter and serve with the dipping sauce.
• Stir all ingredients together in a small bowl until sugar is dissolved. Refrigerate until ready to serve.
• Yield: about 1/3 cup

CHINESE PLUM SAUCE

Steps:

• Place the plums, sugar, apple cider vinegar, unseasoned rice vinegar, soy sauce, Chinese five-spice powder, ginger coins, chile and 1/4 teaspoon salt in a small pot. Bring to a boil, reduce the heat to medium, cover and simmer until the plums are soft, about 20 minutes.
• Allow the mixture to cool for 5 minutes, then transfer to a blender, filling halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth. Alternatively, use an immersion blender until smooth.
• Transfer the blended plum mixture back to the same pot and cook over medium heat, stirring frequently, until the mixture is thick and you can see the bottom of the pot when you run a rubber spatula across the bottom, about 5 minutes.
• Transfer to a medium bowl or plate to cool to room temperature, about 2 hours.
• The sauce can be stored in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 2 months.