I'm going to admit, up front, that I don't like duck. I didn't know that before I tried this recipe, but now I do know. So why offer? Because in spite of the duck, this was delicious, easy, even fool-proof. I look forward to substituting chicken or pork! I purchased a duck before Easter, then decided not to serve it, since I had never done anything with duck -- what if I got it wrong? So, months later, I went onto Allrecipes.com and found this recipe. AND SHAME ON ME FOR NOT TRYING JUST-A-PINCH INSTEAD!
1Rinse duck inside and out and pat dry. Cut off tail and discard. In a small bowl, mix together the cinnamon, ginger, nutmeg, white pepper, and cloves. Sprinkle one teaspoon of the mixture into the cavity of the duck. Stir one tablespoon soy sauce into the remaining spice mixture and rub evenly over the entire outside of the bird. Cut one of the green onions in half and tuck inside the cavity. Cover and refrigerate the bird for at least 2 hours or overnight.
2Place duck breast-side up on a rack in a big enough wok or pot and steam for an hour adding a little more water, if necessary, as it evaporates. Lift duck with two large spoons, and drain juices and green onion.
3Preheat the oven to 375*F. Place duck breast side up in a roasting pan and prick skin all over with a fork.
4Roast for 30 minutes in the preheated oven. While the duck is roasting, mix together the remaining 2 tbsp of soy sauce and honey. After 30 minutes, brush the honey mixture onto the duck and return it to the oven. Turn the heat up to 500*F. Roast for 5 minutes, or until the skin is richly browned. Do not allow the skin to char.
5Prepare the duck sauce by mixing the plum jam, sugar, vinegar, and chutney in a small serving bowl. Chop remaining green onions and place them into a separate bowl. Place whole duck onto a serving platter and garnish with orange slices and fresh parsley. Use plum sauce and onions for dipping.