Garlic Duck Breast Potstickers

Garlic duck breast potstickers

These tasty potstickers with their hot, tangy dipping sauce are a great appetizer or snack.
Created by Chef Michael O'Donnell for Maple Leaf Farms

Ingredients

  • 1

    20 each Wonton Wrappers

  • 2

    As Needed Water, to seal edges

  • 3

    3 each Maple Leaf Farms Roasted Garlic Boneless Duck Breast

  • 4

    3 oz. Ginger, Fresh, minced

  • 5

    1 bunch Scallions, sliced thin

  • 6

    1/8 cup Honey

  • 7

    4 Tbsp. Soy Sauce

  • 8

    4 Tbsp. Sesame Oil

  • 9

    2 Tbsp. Vegetable Oil, divided

  • 10

    1 cup Water, divided

  • 11

    4 pts. Fresh Raspberries

  • 12

    1/4 cup Rice Wine Vinegar

  • 13

    1/8 cup Sesame Oil

  • 14

    1/4 cup Wasabi Oil

  • 15

    1 pinch Chili Flakes

  • 16

    2 oz. Ginger, fresh

  • 17

    3 cloves Garlic

  • 18

    1 bunch Scallions

Directions

  • 1

    If using raw, 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.

  • 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.

  • 3

    Place one ounce 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.

  • 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.

  • 5

    Add 1/2 cup water. Cover and cook 6-7 minutes or until the water is absorbed. Repeat with remaining potstickers.

  • 6

    To make the sauce: purée all sauce ingredients till smooth. Serve at room temperature with duck potstickers.

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Prep Time: 40 min
Cook Time: 45 min
Ready Time: 2 Hours
Servings: 20 Pieces