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1
Lightly score both sides of the duck breast with a sharp knife.
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2
Place in a shallow dish or plastic bag.
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3
In a small bowl whisk together orange liqueur, orange juice, cornstarch, garlic, and salt.
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4
Pour over duck breast and marinate for 1 hour.
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5
Place the garlic, scallions, celery, carrot, cilantro, and ginger in the food processor and pulse until finely chopped.
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6
Place in medium mixing bowl.
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7
Add Chinese hot oil, plum sauce, soy sauce, salt, and sesame seeds and set aside.
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8
Coat the bottom of a medium skillet with 1 tablespoon of olive oil.
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9
Heat over medium heat until very hot.
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10
Remove the duck breast from the marinade.
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11
Add to the hot skillet along with 1 or 2 tablespoons of the marinade.
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12
Lower heat to medium, cover and cook for 20 minutes, turning often until cooked through and well glazed.
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13
Transfer to a cutting board and allow to cool slightly.
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14
Remove all but 1 tablespoon of the duck fat from the skillet.
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15
Mince the cooked duck breast and return it to the skillet adding a pinch of salt and 1/2 teaspoon orange liqueur.
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16
Cook over high heat until browned.
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17
Remove from heat and add to the reserved vegetable mixture.
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18
Add the orange zest and stir until well mixed.
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19
Separate 24 pot sticker wrappers.
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20
To fill the pot stickers, place 1 heaping teaspoon of filling on each wrapper.
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21
Avoid getting any of the filling on the edges or the wrapper will not seal properly.
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22
Wet edges with water, fold wrapper in half to form a half moon shape.
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23
Seal the top center of the wrapper by pressing between the fingers.
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24
Make 2 pleats, working towards the bottom left corner.
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25
Repeat working towards the bottom right corner.
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26
Set aside.
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27
Repeat with remaining ingredients.
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28
Heat 1 cup of olive oil in a deep frying pan.
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29
Add half of the pot stickers to the hot oil and cook until browned and crisp.
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30
Remove to a platter and keep hot until ready to serve.
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31
Repeat with the remaining pot stickers.
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32
Mix together soy sauce and white vinegar to use as a dip for the warm pot stickers.
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33
Preheat oven to 375 degrees F.
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34
Slice the top off of the garlic head.
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35
Place in small baking dish or garlic roaster.
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36
Drizzle lightly with olive oil and sprinkle with the oregano.
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37
Season with salt and pepper, to taste.
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38
Cover tightly with foil and roast until garlic is golden brown, about 35 minutes.
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39
Allow to cool and then squeeze the softened cloves into a small bowl and set aside.
