Roast Duck

Hu Sihui, was an inspector of the imperial kitchens of the Yuan dynasty in China, during the 12th and 13th centuries (CE). He sits comfortably in the annals of history books for having written the Complete Recipes for Dishes and Beverages, where the Roast Duck or better known as Peking Duck today, holds high significance. Widely considered a Chinese delicacy all over the world, this traditional Christmas recipe, during the Jiajing reign (1522-1566), the first restaurant to sell this delectable duck was called Old Bianyifang Restaurant, where they roasted their ducks with radiant heat. The walls of the oven were first heated with sorghum stalks then the duck was placed inside and cooked by the heat given off by the walls. Such a roasted duck is crispy and golden brown.
Ingredients:
1 (4 pound) whole duck, dressed
½ teaspoon ground cinnamon
½ tsp ground ginger    
¼ tsp ground nutmeg
¼ tsp ground white pepper    
1/8 tsp ground cloves    
3 tbsp soy sauce
1 tbsp honey    
1 orange, sliced in rounds
1 tbsp chopped fresh parsley, for garnish
5 green onions
½ cup plum extract
2 tsp brown sugar
2 tsp white vinegar
Method:
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 stuff 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. 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 burn.
Prepare the duck sauce by mixing the dried plum mash with the sugar, vinegar and lemon juice. Chop remaining green onions and place them into a separate bowl.
Serving:
Place whole duck onto a serving platter and garnish with orange slices and fresh parsley. Use plum sauce and onions for dipping.