| 1 | Rinse duck inside and out and pat dry; cut off tail and discard; reserve giblets for another use. |
| 2 | Mix together ginger, cinnamon, nutmeg, pepper and cloves. |
| 3 | Sprinkle ?t of spice mixture inside duck. |
| 4 | Stir 1 t of the soy into remaining spice mixture, then rub evenly over exterior of bird. |
| 5 | Cut one of the green onions in half and tuck inside cavity of duck. |
| 6 | Cover and refrigerate for 2 hours or until next day. |
| 7 | Set duck, breast side up, on a rack over 1 ?to 2 inches boiling water. |
| 8 | Cover and steam for one hour, adding more water, if necessary, as it evaporates. |
| 9 | Cool duck so it firms slightly, then drain and discard juices and green onion from cavity. |
| 10 | Set duck, breast side up, on a rack in a baking pan and prick skin all over with a fork. |
| 11 | Bake in a 375 degree oven for 30 minutes. |
| 12 | Blend remaining 2 t soy with honey and brush on duck. |
| 13 | Turn oven temperature to 500 degrees. |
| 14 | Bake for 5 minutes or until skin becomes richly browned; do not allow skin to char. |
| 15 | While duck is roasting, cut remaining green onions and tops in 1 ?inch pieces, then cut lengthwise in thin strips. |
| 16 | Serve green onions and plum sauce in separate bowls. |
| 17 | When duck is roasted, slice off skin and cut into roughly 2 inch square pieces. |
| 18 | Slice meat into bite-size pieces. |
| 19 | Reserve bones for duck soup. |
| 20 | Arrange skin and duck pieces on a serving plate and garnish with cilantro. |
| 21 | To eat, put a small piece of skin and meat on a mandarin pancake. |
| 22 | Top with a few green onion slivers and a dab of plum sauce, then fold pancake around duck and eat with your hands. |
