DUCK & FOIE GRAS POTSTICKERS
4-6 Tbsp. Canola Oil
1/3 cup Mushrooms, shitake caps, sliced
1 Tbsp. Ginger, minced
1 clove Garlic
1/4 cup Scallions, chopped coarse
1/4 cup Sake, a good flavored Ginjo Sake if available
2 Tbsp. Hoisin Sauce
1/4 cup Soy Sauce
1 Tbsp. Oyster Sauce
1 # Duck breast, skinned
1 tsp. Salt
5 oz. Foie Gras
1 Tbsp. Sesame Oil
Enough Gyoza wrappers
Enough Gyoza Dipping Sauce
1. Sauté mushroom slices in 2-3 Tbsp. canola oil until soft. Remove from pan onto absorbent towel.
2. In a large wok or appropriately sized saute pan saute ginger, garlic and scallions over medium to high heat for about 2 minutes or so until soft.
3. Add sake and simmer until reduced by half. Add hoisin, soy and oyster sauces then reduce by half again.
Take off stove and allow to cool.
4. Cut duck breast into a few large chunks and place in food processor along with foie gras, salt, one of the eggs, sesame oil and cooled sauce reduction.
5. Blend until smooth.
6. Remove uniform mixture to a bowl and with a rubber spatula fold in shiitakes.
7. Beat remaining egg and brush gyoza wrapper lightly.
8. Place 1 Tbsp. of filling on gyoza wrapper and fold into a crescent moon shape. Seal with fork.
9. You could also use a dumpling press, easier and instantly good looking. However you do it, repeat until desired amount of potstickers are formed.
10. Bring half a gallon of water to a boil and drop in potstickers for about 2 minutes ... this is just to cook the dough.
11. Drain water.
12. Heat just enough (which isn’t much) canola oil in a sauté pan and drop potstickers on pan. Sear for about 90 seconds (until carmel brown color develops) then flip over and brown other side too!!! :)
yay ... isn’t this fun weeeeeeeeee
13. Now, they may stick a little to the pan (hence the name potstickers) so be gentle.
If this is a problem use a nonstick pan.
14. Goes good with gyoza dipping sauce.
Interesting History & Trivia: