4 to 5 lb. duckling
1/2 tsp. each ground ginger and cinnamon
1/4 tsp. each ground nutmeg and white pepper
1/8 tsp. ground cloves
3 tbsp. soy sauce
5 whole green onions
1 tbsp. honey
1/2 c. plum sauce fresh cilantro
24 mandarin pancakes (see below)

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 teaspoon of spice mixture inside duck. Stir 1 tablespoon 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.

While duck is roasting, cut remaining 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.

Serves 6.

Mandarin Pancakes:

2 cups all-purpose flour, unsifted
3/4 cup boiling water
2 tablespoons sesame oil (more or less)

Measure flour into a bowl and mix in water with a fork or chopsticks. Work dough several minutes until it holds together, then knead on a lightly floured board until smooth and satiny (about ten minutes). Cover and let rest at room temperature for 30 minutes. Roll dough into a 12 inch long log. Cut into 12 equal pieces and keep covered.

To make each pancake, cut one piece of dough exactly in half. Roll each half into a ball and flatten slightly. Roll each ball on a very lightly floured board to a round 3 inches in diameter. Brush sesame oil lightly on top of one round and cover with another round. Press the 2 rounds lightly but firmly together. Place the double round on a lightly floured board and roll out.

To heat for serving, thaw if frozen. Line a flat-bottomed steamer with towel dipped in water and wrung dry; stack pancakes inside and fold towel over pancakes. Cover and steam over simmering water for five minutes. Fold hot pancakes in half, then in half again, and arrange in a serving basket.

Since they dry out quickly, serve just a few at a time and keep remainder covered.

Makes 24 pancakes.