1. Thaw duck following package instructions. Preheat large sauté pan on medium 2–3 minutes. Pour 2 tablespoons grapeseed oil in pan, then add duck skin-side down (wash hands). Cook 8–10 minutes until skin is golden and crisp, then flip duck and cook 3–4 more minutes until 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer duck breasts skin-side up to cutting board and let stand 15 minutes before slicing; temperature will rise 5–10°F during this time.
2. Meanwhile, grate ginger and garlic; slice green onions thinly. Chop mushrooms and cabbage finely. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place 2 tablespoons grapeseed oil in pan; add ginger, garlic, green onions, mushrooms, and cabbage. Cook 2–3 minutes, stirring continuously, until mushrooms and cabbage soften; remove pan from heat and let stand to cool.
3. Chop duck finely. Juice limes (2 tablespoons). Combine in large bowl: duck, mushroom mixture, lime juice, soy sauce, gochujang, and sesame oil.
4. Separate egg for white (reserve yolk for another use). Arrange wonton wrappers on work surface with corners facing you; brush edges with egg white. Place 1 heaping teaspoon duck filling on each wrapper, then pull opposite corners together and pinch to seal. Arrange filled wontons on baking sheet; cover with clean, damp kitchen towel to keep from drying out.
5. Preheat large, nonstick sauté pan on medium 2–3 minutes. Place 2 tablespoons grapeseed oil in pan and swirl to coat. Add 9 pot stickers and fry 1–2 minutes until browned. Pour in ¼ cup water, cover pan, and cook 3–4 minutes until liquid is evaporated and filling is 165°F. Remove pot stickers from pan and cover to keep warm. Repeat with remaining oil, pot stickers, and water. Serve warm with hoisin sauce on the side. (Makes 45 pot stickers.)

Chef's Tip: Try using 2 cups meat from a Deli oven-roasted chicken in place of the duck.