Garlic Duck Breast Potstickers
Tasty potstickers with a hot, tangy dipping sauce make a great appetizer or snack.
Created by Chef Michael O'Donnell for Maple Leaf Farms
Ingredients
Duck
Marinade
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3 oz. fresh Ginger, minced
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1 bunch Scallions, sliced thin
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1/8 cup Honey
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4 Tbsp Soy Sauce
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4 Tbsp Sesame Oil
Wonton
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20 each Wonton Wrappers
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As Needed Water, to seal edges
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2 Tbsp Vegetable Oil, divided
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1 cup Water, divided
Sauce
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4 pints. Fresh Raspberries
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1/4 cup Rice Wine Vinegar
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1/8 cup Sesame Oil
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1/4 cup Wasabi Oil
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1 pinch Chili Flakes
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2 oz fresh Ginger
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3 cloves Garlic
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1 bunch Scallions
Directions
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1
Heat a sauté pan over medium low heat. Place breast skin-side down in pan and cook for 8-12 minutes or until fat is rendered and skin is browned. Turn breast over and cook 1-2 minutes. (At this point you can remove from heat, place in a sealed container and refrigerate up to three days.) Place breast in 375°F oven for 8-10 minutes or until internal temperature reaches 155°F. Let product cool.
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2
Cut cooled duck breasts into small pieces. Toss with ginger, scallions, honey, soy sauce and sesame oil. Place mixture into medium bowl, cover and refrigerate for 30 minutes.
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3
Place 1 oz of duck mixture in each wonton wrapper. Brush 2 edges with water. Fold wrapper diagonally in half over filling; press edges to seal. Repeat with remaining wrappers and filling.
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4
Heat a nonstick skillet over high heat. Add 1 tablespoon vegetable oil, tilting the pan to coat the bottom. Lower heat to medium. Place a single layer of potstickers in the pan, being careful they do not touch each other, and fry 2 minutes or until the bottoms are golden brown.
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5
Add 1/2 cup water. Cover and cook 6-7 minutes or until the water is absorbed. Repeat with remaining potstickers.
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6
To make the sauce: purée all sauce ingredients until smooth. Serve at room temperature with duck potstickers.
