1 duckling (4 to 5 lbs.)
Salt to taste
Pepper to taste
1 sm. onion, peeled and quartered
Oriental Honey Glaze (optional)
Spiced Plum Glaze (optional)

Pull out all fat and remove giblets from duck's body cavity. Rinse duck inside and out and pat dry with paper towels. Rub salt and pepper over inside body cavity. Place onion inside cavity. Tie legs of duck together with kitchen twine looping twine around legs and tail, closing cavity. Rub salt and pepper over outside of duck.

With a two pronged fork or other sharp pointed instrument, prick duck's skin well all over so fat can drain (prick only skin without puncturing underneath flesh). Put duck on a rack in a shallow roasting pan and place in a preheated 425 degree F. oven. Roast 30 minutes. Reduce heat to 350 degrees F.; continue roasting until duck is tender and done, 3/4 to 1 1/2 hours more. (Duck is done when juices run clear when duck is pricked in fattest part of the thigh with a skewer.) During the last 30 minutes of cooking, baste duck often with pan juices or with a glaze. Discard onion stuffing before serving. Yield: 2 to 4 servings.

ORIENTAL HONEY GLAZE:

1/4 c. honey
2 tsp. soy sauce
1/2 tsp. peeled, finely grated fresh ginger

Combine all ingredients in a small bowl. Brush mixture over duck several times during the last portion of cooking.

SPICED PLUM GLAZE:

1/4 c. plum jelly
1/8 tsp. ground cinnamon
1/8 tsp. ground allspice
1/8 tsp. powdered ginger

Put all ingredients in a small saucepan. Set saucepan over low heat and cook, stirring constantly, until jelly melts, about 2 minutes. Remove saucepan from heat. Brush mixture over duck several times during the last portion of cooking.