Peking Duck


1 (4 pound) whole duck, dressed
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground white pepper
1/8 teaspoon ground cloves
3 tablespoons soy sauce
1 tablespoon honey
1 orange, sliced in rounds
1 tablespoon chopped fresh parsley, for garnish
5 green onions
1/2 cup plum jam
1 1/2 teaspoons sugar
1 1/2 teaspoons distilled white vinegar
1/4 cup finely chopped chutney


Rinse the duck inside and out, and pat dry. Cut off tail and discard.  In a small bowl, mix together the cinnamon, ginger, nutmeg, white  pepper and cloves. Sprinkle one teaspoon of the mixture into the  cavity of the duck. Stir one tablespoon of the soy sauce into the  remaining spice mixture and rub evenly over the entire outside of  the bird. Cut one of the green onions in half and tuck inside the  cavity. Cover and refrigerate the bird for at least 2 hours, or  overnight.

Place duck breast side up on a rack in a big enough wok or pot and  steam for an hour adding a little more water, if necessary, as it  evaporates. Lift duck with two large spoons, and drain juices and  green onion.

Preheat the oven to 375 degrees F (190 degrees C). Place duck  breast side up in a roasting pan and prick skin all over using a fork.

Roast for 30 minutes in the preheated oven. While the duck is  roasting, mix together the remaining 2 tablespoons of soy sauce  and honey. After 30 minutes, brush the honey mixture onto the duck  and return it to the oven. Turn the heat up to 500 degrees F (260  degrees C). Roast for 5 minutes, or until the skin is richly browned.  Do not allow the skin to char.

Prepare the duck sauce by mixing the plum jam with the sugar,  vinegar and chutney in a small serving bowl. Chop remaining green  onions and place them into a separate bowl. Place whole duck onto  a serving platter and garnish with orange slices and fresh parsley.

Use plum sauce and onions for dipping.

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