Instructions: To marinate duck breast: Lightly score both sides of duck breast with a sharp knife. Place in a shallow dish or plastic bag. In a small bowl whisk together Grand Marnier, orange juice, cornstarch, garlic and salt. Pour over duck breast and marinate 1 hour.

To roast garlic: Preheat oven to 375 degrees. Slice top off garlic head.

Place in small baking dish or garlic roaster. Drizzle lightly with olive oil and sprinkle with oregano. Season with salt and pepper to taste. Cover tightly with foil and roast until garlic is golden brown, about 45 minutes. Allow to cool and then squeeze the softened cloves into a small bowl and set aside.

To make pot stickers: In a food processor, place roasted garlic, scallions, celery, carrot, cilantro and ginger. Pulse until finely chopped. Place in medium-sized mixing bowl and add hot oil, plum sauce, 1 teaspoon soy sauce, a pinch of salt and sesame seeds. Set aside.

Coat the bottom of a medium-sized skillet with 1 tablespoon olive oil. Heat over medium-high heat until very hot. Remove duck breast from marinade. Add to skillet along with 1 to 2 tablespoons marinade. Lower heat to medium, cover and cook about 20 minutes, turning often, until cooked through and well glazed.

Transfer to a cutting board. Allow to cool slightly. Mince cooked duck breast and return it to skillet, adding a pinch of salt and 1/2 teaspoon Grand Marnier.

Cook over high heat until browned. Remove from heat and add to reserved vegetable mixture. Add orange zest and stir until mixed well.

To fill pot stickers, place 1 heaping teaspoon filling on each wrapper. Avoid getting any filling on edges or wrapper will not seal properly. Wet edges with water, and fold wrapper to form a half-moon shape. Seal the top center of the wrapper by pressing between the fingers. Make two pleats, working toward bottom left corner. Repeat, working toward bottom right corner. Set aside.

Heat 1 cup of olive oil in deep frying pan. Add half the pot stickers to hot oil and cook until browned and crisp. Remove to a platter and keep hot until ready to serve. Repeat with remaining pot stickers.

Mix together 1/2 cup soy sauce and white vinegar to use as a dip for the warm pot stickers.

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