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4 lb (to 5lb) duckling
1/2 t Each ground ginger and
-cinnamon 1/4 t Each ground nutmeg &
-white pepper 1/8 t Ground cloves
3 T Soy sauce
5 Whole green onions
1 T Honey
1/2 c Plum sauce
-fresh cilantro 24 Mandarin pancakes (recipe
-follows) Rinse duck inside and out and pat dry; cut off tail
and discard; reserve giblets for another use.
Mix together ginger,
cinnamon, nutmeg, pepper and cloves.
Sprinkle 1/2 t of spice
mixture inside duck.
Stir 1 T of the soy into remaining spice
mixture, then rub evenly over exterior of bird.
Cut one of the
green onions in half and tuck inside cavity of duck.
Cover and
refrigerate for 2 hours or until next day.
Set duck, breast side
up, on a rack over 1 1/2 to 2 inches boiling water.
Cover and steam
for one hour, adding more water, if necessary, as it evaporates.
Cool duck so it firms slightly, then drain and discard juices and
green onion from cavity.
Set duck, breast side up, on a rack in a
baking pan and prick skin all over with a fork.
Bake in a 375
degree oven for 30 minutes.
Blend remaining 2 T soy with honey and
brush on duck.
Turn oven temperature to 500 degrees.
Bake for 5
minutes or until skin becomes richly browned; do not allow skin to
char.
While duck is roasting, cut remaingin green onions and tops
in 1 1/2 inch pieces, then cut lengthwise in thin strips.
Serve
green onions and plum sauce in separate bowls.
When duck is
roasted, slice off skin and cut into roughly 2 inch square pieces.
Slice meat into bite-size pieces.
Reserve bones for duck soup.
Arrange skin and duck pieces on a serving plate and garnish with
cilantro.
To eat, put a small piece of skin and meat on a mandarin
pancake.
Top with a few green onion slivers and a dab of plum
sauce, then fold pancake around duck and eat with your hands.
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