-
1
A day in advance, clean duck inside and out; dry thoroughly.
-
2
Season inside with salt.
-
3
Tie together stem ends of 2 green onions; place inside duck cavity with gingeroot.
-
4
Bring edges of tail opening together and stitch with a length of fine wire.
-
5
Attach another wire to neck as a handle.
-
6
Mix 1 qt.
-
7
water with honey in large wok or small turkey roasting pan, bring to boil.
-
8
When boiling, stir in cornstarch dissolved in 1/4 cup cold water.
-
9
Continue to stir to consistency of a thin stream.
-
10
Lower heat.
-
11
Holding duck by neck wire, dip into honey mixture 3-4 times to coat on all sides.
-
12
Remove duck, suspend over container in cool place.
-
13
Set an electric fan towards duck to help dry the skin.
-
14
Let duck drip-dry overnight.
-
15
The next day, preheat oven to 450F.
-
16
Place duck breast side up on flat rack in roasting pan.
-
17
Roast 30 minutes.
-
18
Reduce heat to 300F, turn duck over.
-
19
Roast 30 more minutes.
-
20
Turn duck breast side up again and roast for final 30 minutes.
-
21
Remove biscuits from can, divide each biscuit in half.
-
22
Bring 2 inches water to boil in bottom of steamer.
-
23
Place biscuits in container above water; cover and steam 5 minutes.
-
24
Thinly slice stems of remaining 6 onions into 2-inch diagonal strips.
-
25
Divide sliced onion between 4 butter plates and place 1 tsp.
-
26
plum sauce on each plate.
-
27
Prepare duck for serving by cutting off drumsticks and wings; place on platter in position whole duck should be.
-
28
Carefully slice off all skin pieces of about 1 and 2 inches, lay them aside.
-
29
Slice same size pieces of meat from bone.
-
30
Place all carved meat on platter, cover with skin pieces on outside to make presentation look like a whole duck.
-
31
Eat by making sandwich of onion, plum sauce, duck meat and duck skin.
