Preparation Time: 20 Minutes
Cooking Time:1 hour 50 minutes
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground white pepper
- ¼ teaspoon ground cloves
- Three tablespoons soy sauce
- One tablespoon honey
- One orange, sliced in rounds
- One tablespoon chopped fresh parsley, for garnish
- ½ teaspoon ground ginger
- Five green onions
- ½ cup plum jam
- 1 ½ teaspoons sugar
- 1 ½ teaspoon distilled white vinegar
HOW TO MAKE
Step 1: Rinse the duck, and pat dry. Cut off tail and discard. Mix the cinnamon, ginger, nutmeg, white pepper, and cloves in a small bowl. Sprinkle one teaspoon of the mixture into the cavity of the duck. Mix one tablespoon of the soy sauce into the remaining spice mixture and rub evenly over the entire outside the bird. Cut one of the green onions in half and tuck inside the cavity. Cover and refrigerate the duck for at least 2 hours.
Step 2: Steam for an hour, adding a little more water. Lift duck with two large spoons, and drain juices and green onion.
Step 3: Preheat the oven to 375 degrees. Place duck breast side up in a roasting pan and sting the skin all over using a fork.
Step 4: Roast for 30 minutes in the preheated oven. While the duck is roasting, mix the remaining two 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. Roast for 5 minutes, or until the skin is browned.
Step 5: Make the duck sauce by mixing the plum jam with the sugar, vinegar and chutney in a small bowl. Chop the remaining green onions and put them into a separate bowl. Set whole duck onto a serving platter and garnish with orange slices and fresh parsley. Use plum sauce and onions for dipping.
Also, You can serve at once with pancakes, spring onions and a bowl of Hoisin Sauce.