Peking Duck

Ingredients

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

Instructions

1. Rinse duck inside and out; pat dry. Cut off tail and discard.
2. Mix cinnamon, ginger, nutmeg, white pepper, and cloves together in a small bowl. Sprinkle 1 tsp of spice mix into the cavity of duck.
3. Stir 1 tbsp soy sauce into remaining spice mix and rub evenly over entire outside of duck.
4. Cut 1 green onion in half and tuck it inside cavity.
5. Cover and refrigerate duck for at least 2 hours or up to overnight.
6. Place duck breast-side up on a rack set in a wok or pot. Steam for 1 hour, adding more water as it evaporates.
7. Lift duck with two large spoons to drain juices and green onion.
8. Preheat the oven to 375°F (190°C). Place duck breast-side up in a roasting pan and prick skin all over with a fork.
9. Roast duck in the preheated oven for 30 minutes.
10. Mix together remaining 2 tbsp soy sauce and honey in a small bowl. Brush honey mixture onto duck.
11. Increase the oven temperature to 500°F (260°C). Roast until skin is richly browned, about 5 minutes. Do not allow skin to char.
12. Mix plum jam, chutney, sugar, and vinegar in a small serving bowl. Chop remaining green onions and place them into a separate bowl.
13. Place whole duck onto a serving platter and garnish with orange slices and fresh parsley. Serve with plum sauce and chopped green onions.