• 1 (4-5 lbs.) mallard or comparable duck, deboned
  • 1 Tbsp. chopped ginger
  • 8 scallions, diced
  • 1 c. shiitake mushrooms, diced
  • Peel of 1 orange, cut into julienne
  • Juice of 2 oranges
  • 1 c. white wine
  • 1/2 c. plum wine
  • Salt and pepper to taste
  • 1 c. duck (or chicken) stock
  • 1 egg white slightly beaten
  • 1 pkg. potsticker skins
  • 3 Tbsp. peanut oil
  • White and black sesame seeds, toasted

    Chop duck finely. Season meat with salt and pepper. Add 1 Tbsp. peanut oil to wok or saute pan and heat. When oil starts to smoke add meat. Cook meat until brown, add chopped ginger, scallions, mushrooms, and half of the orange peel. Remove mixture from pan and deglaze with both wines. Add orange juice to pan, and reduce by half. Add duck stock and meat mixture back to pan. Cook for 30 minutes until sauce thickens slightly. Strain mixture to separate meat mixture from sauce. Keep sauce mixture warm and allow duck mixture to cool slightly. Brush poticker skin with egg white and place 1 Tbsp. of meat mixture in center. Fill medium sized pot with water; add salt to taste and heat until boiling. Once boiling add potstickers a couple at a time. Boil for 4 to 5 minutes. Heat 2 Tbsp. peanut oil in saute pan. When oil begins to smoke remove posticker from water and carefully place in saute pan. Brown potstickers on each side. Add half of sauce to potstickers and toss to coat. Sprinkle with sesame seeds. Serve with extra sauce on the side. Serves 4.
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