4 lb (to 5lb) duckling
1/2 ts Each ground ginger and
-cinnamon
1/4 ts Each ground nutmeg &
-white pepper
1/8 ts Ground cloves
3 tb Soy sauce
5    Whole green onions
1 tb 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.