Roasted Duck

Ingredients

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• 1 (4 pound) whole duck, dressed
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• ½ teaspoon ground cinnamon
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• ½ teaspoon ground ginger
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• ¼ teaspoon ground nutmeg
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• ¼ teaspoon ground white pepper
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• ⅛ teaspoon ground cloves
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• 3 tablespoons soy sauce, divided
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• 1 tablespoon honey
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• 5 green onions, divided
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• ½ cup plum jam
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• ¼ cup finely chopped chutney
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• 1 ½ teaspoons sugar
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• 1 ½ teaspoons distilled white vinegar
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• 1 orange, sliced in rounds
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• 1 tablespoon chopped fresh parsley, for garnish
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Instructions

1. 1
   Gather all ingredients.
2. 2
   Rinse duck inside and out; pat dry. Cut off tail and discard.
3. 3
   Mix cinnamon, ginger, nutmeg, white pepper, and cloves together in a small bowl. Sprinkle 1 teaspoon of spice mix into cavity of duck.
4. 4
   Stir 1 tablespoon soy sauce into remaining spice mix and rub evenly over entire outside of duck.
5. 5
   Cut 1 green onion in half and tuck it inside cavity.
6. 6
   Cover and refrigerate duck for at least 2 hours or up to overnight.
7. 7
   Place duck breast-side up on a rack set in a wok or pot. Steam for 1 hour, adding more water as it evaporates.
8. 8
   Lift duck with two large spoons to drain juices and green onion.
9. 9
   Preheat the oven to 375 degrees F (190 degrees C). Place duck breast-side up in a roasting pan and prick skin all over with a fork.
10. 10
    Roast duck in the preheated oven for 30 minutes.
11. 11
    Mix together remaining 2 tablespoons soy sauce and honey in a small bowl. Brush honey mixture onto duck.
12. 12
    Increase the oven temperature to 500 degrees F (260 degrees C). Roast until skin is richly browned, about 5 minutes. Do not allow skin to char.
13. 13
    Mix plum jam, chutney, sugar, and vinegar in a small serving bowl. Chop remaining green onions and place them into a separate bowl.
14. 14
    Place whole duck onto a serving platter and garnish with orange slices and fresh parsley. Serve with plum sauce and chopped green onions.