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Duck Confit Pot Stickers with White Balsamic Dipping Sauce

Recipe type: Entree



3 tablespoons
Extra Virgin Olive Oil
2 ounces
Onion (diced fine)
2 ounces
Celery (diced fine)
2 ounces
Carrots (diced fine)
1 package
Duck Confit (removed from bone and shredded)
1⁄2 cup
Toasted Pepitas (chopped)
1 tablespoon
Worcestershire Sauce
1⁄2 cup
Chicken Stock
3⁄4 cups
Bread Crumbs
1 package
Won Ton Wrappers
1 ounce
Shallot (minced)
8 ounces
Red Pepper Jelly with Chili (1 jar)


Sauté the celery, onion and carrot in olive oil until soft. Add duck confit and pumpkin seed oil and continue to sauté until heated through. Add pepitas, worcestershire sauce, stock and bread crumbs. Mix to combine and transfer to a sheet pan to cool stuffing. Lay out the wonton skins and brush the edges with egg wash. Place about 1 1/2 teaspoons of the duck confit mixture in the middle of each wonton skin. Fold the wontons in half to make a triangle. Brush the three corners with egg wash and fold corners into the middle of the wonton. To make the gastrique, sauté the shallot in olive oil until soft. Add white balsamic vinegar and reduce by half. Add hot pepper spread and reduce heat to low. Cook over low heat for 5 minutes. To finish the potstickers, heat a small amount of oil in a sauté pan over medium heat. Add potstickers and cook on one side for 3 minutes turn over and add 2-3 tablespoons of water and cover pan. Cook for another 3 minutes adding water if necessary to steam Ppotstickers. Place potstickers on a plate and drizzle with the gastrique.