Garlic Duck Breast Potstickers

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


Prep Time {40 min; 30 min inactive}

Cook Time {45 min }

Serving Size {20 Pieces}


20 each Wonton Wrappers

As Needed Water, to seal edges

3 each Maple Leaf Farms Roasted Garlic Boneless Duck Breast
3 oz. Ginger, Fresh, minced
1 bunch Scallions, sliced thin
1/8 cup Honey
4 Tbsp. Soy Sauce
4 Tbsp. Sesame Oil
2 Tbsp. Vegetable Oil, divided
1 cup Water, divided

4 pts. Fresh Raspberries
1/4 cup Rice Wine Vinegar
1/8 cup Sesame Oil
1/4 cup Wasabi Oil
1 pinch Chili Flakes
2 oz. Ginger, fresh
3 cloves Garlic
1 bunch Scallions


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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.

3. 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.

4. 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.

5. 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.

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

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

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