Western-style Peking Duck

INGREDIENTS

INSTRUCTIONS

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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Nutrition (calculated from recipe ingredients)
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Calories: 676
Calories From Fat: 298
Total Fat: 33.1g
Cholesterol: 411.3mg
Sodium: 659mg
Potassium: 103mg
Carbohydrates: 15.2g
Fiber: <1g
Sugar: 3.2g
Protein: 74.9g