PEKING DUCK
1 (4-lb.) whole duck, dressed
½ tsp. ground cinnamon
½ tsp. ground ginger
¼ tsp. ground nutmeg
¼ tsp. ground white pepper
1/8 tsp. ground cloves
3 Tbs. soy sauce, divided
1 Tbs. honey
1 orange, sliced in rounds
1 Tbs. chopped fresh parsley, for garnish
5 green onions
½ c. plum jam
1½ tsp. sugar
1½ tsp. distilled white vinegar
¼ c. finely chopped chutney
Rinse the duck inside and out, and pat dry. Cut off tail and discard. In a small bowl, mix together 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 1 hour adding a little more w...