Peking Duck

Ingredients

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

Steps

1. Assemble all the ingredients.
2. Rinse the duck both inside and out, then pat dry. Remove the tail and throw it away.
3. Combine the cinnamon, ginger, nutmeg, white pepper and cloves in a small bowl. Sprinkle 1 teaspoon of this spice mixture inside the duck's cavity.
4. Mix 1 tablespoon soy sauce into the spices left in the bowl. Rub it evenly over the duck's entire exterior.
5. Halve 1 green onion and tuck it into the cavity.
6. Cover the duck and chill in the refrigerator for at least 2 hours or up to overnight.
7. Set the duck breast-side up on a rack in a wok or pot. Steam for 1 hour, topping up the water as it evaporates.
8. Use two large spoons to lift the duck and drain out the juices and green onion.
9. Preheat the oven to 375 degrees F (190 degrees C). Put the duck breast-side up in a roasting pan, then prick its skin all over with a fork.
10. Roast in the preheated oven for 30 minutes.
11. In a small bowl, combine the remaining 2 tablespoons soy sauce with the honey. Brush the mixture over the duck.
12. Turn the oven up to 500 degrees F (260 degrees C) and roast about 5 minutes, until the skin is richly browned. Keep it from charring.
13. Combine the plum jam, chutney, sugar and vinegar in a small serving bowl. Chop the remaining green onions and put them in another bowl.
14. Set the whole duck on a serving platter and garnish with orange slices and fresh parsley. Offer with the plum sauce and chopped green onions.