Rub duckling inside and out with salt; stuff onions inside of cavity and tie legs together. Place on rack in roasting pan. Mix boiling water and honey; pour over duckling, letting water run into pan. (Duckling should not be put down into the water, keep on rack.) Roast in oven at 350 degrees for 1 hour. Prick skin to drain excess fat. Continue roasting until deep brown and juices run clear, 1 to 1 1/4 hours longer. Remove from oven.
Increase oven temperatures to 400 degrees. Brush duckling with spicy duck sauce; return to oven and roast 5 minutes. May use remaining sauce as a dip for meat. Garnish with parsley and mandarin orange segments.
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/8 tsp. ground allspice
2 tbsp. dry sherry
2 tbsp. honey
1 tbsp. chili sauce
1 tbsp. soy sauce
1 clove garlic, minced
