Remove and reserve fennel tops; coarsely chop bulb. In roasting pan, place fennel tops, chopped fennel, celery, carrots and 6 cloves of the garlic. Finely chop remaining 4 cloves garlic. In small bowl, mix chopped garlic, marmalade, honey, mustard, chile powder, tarragon, oregano, curry powder, salt and pepper. Cut half of orange into thin slices; cut other half into quarters.