MMMMM----- Recipe via Meal-Master (tm) v8.02
  Categories: Duck
       Yield: 6 servings
       4 lb (to 5lb) duckling
     1/2 ts Each ground ginger and
     1/4 ts Each ground nutmeg &
            -white pepper
     1/8 ts Ground cloves
       3 tb Soy sauce
       5    Whole green onions
       1 tb Honey
     1/2 c  Plum sauce
            -fresh cilantro
      24    Mandarin pancakes (recipe
    Rinse duck inside and out and pat dry; cut off tail and discard;
   reserve giblets for another use.  Mix together ginger, cinnamon,
   nutmeg, pepper and cloves.  Sprinkle 1/2 t of spice mixture inside
   duck.  Stir 1 T of the soy into remaining spice mixture, then rub
   evenly over exterior of bird. Cut one of the green onions in half and
   tuck inside cavity of duck. Cover and refrigerate for 2 hours or
   until next day.
    Set duck, breast side up, on a rack over 1 1/2 to 2 inches boiling
   water. Cover and steam for one hour, adding more water, if necessary,
   as it evaporates.  Cool duck so it firms slightly, then drain and
   discard juices and green onion from cavity.  Set duck, breast side
   up, on a rack in a baking pan and prick skin all over with a fork.
   Bake in a 375 degree oven for 30 minutes.  Blend remaining 2 T soy
   with honey and brush on duck. Turn oven temperature to 500 degrees.
   Bake for 5 minutes or until skin becomes richly browned; do not allow
   skin to char.
    While duck is roasting, cut remaingin green onions and tops in 1 1/2
   inch pieces, then cut lengthwise in thin strips.  Serve green onions
   and plum sauce in separate bowls.  When duck is roasted, slice off
   skin and cut into roughly 2 inch square pieces.  Slice meat into
   bite-size pieces. Reserve bones for duck soup.  Arrange skin and duck
   pieces on a serving plate and garnish with cilantro.
    To eat, put a small piece of skin and meat on a mandarin pancake.
   Top with a few green onion slivers and a dab of plum sauce, then fold
   pancake around duck and eat with your hands.