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["Method 1.
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Rinse duck inside and out; pat dry. Cut off tail and discard; reserve giblets for another use.", "Mix together all spices; sprinkle 1 teaspoon of the mixture inside duck.
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Stir 1 tablespoon of soy sauce into remaining spice mixture, and then rub evenly
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over the whole bird. Cut 1of the scallions and tuck inside cavity. Cover and refrigerate overnight.", "Place duck in a roasting pan breast side up, on a rack over 2-inches boiling water, on the top of the stove. Cover with foil and steam for 1 hour, adding hot water, if necessary. Cool duck to room temperature, so it firms up; then drain and discard juices and scallion from cavity.", "Preheat oven to 350 to 375 degrees F. depending on your oven.
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Place duck, breast side up, on rack in the same roasting pan and prick skin all over with a fork. Salt and pepper the apples. Tuck as many apple slices into the birds cavity and the remaining slices around the bird. Bake for about 30 to 40 minutes.", "Mix remaining 2 tablespoons soy with honey and brush on the duck.
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Turn oven temperature to 450 degrees. Bake for about 7 to 10 minutes or until skin becomes richly browned; do not allow skin to char.", "While duck is roasting, cut remaining scallions and tops in 1 1/2-inch pieces, and then in thin strips.
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Serve the roasted apples, scallions and Hoisin or Plum sauce in separate bowls if you cut duck before serving, or arrange the apples around the bird on a serving platter.", "Method 2 (simplified). Preheat the oven to 275 degrees F.
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Place the marinated overnight bird on a rack in a roasting pan and prick skin all over with a fork. Bake for 4 hours. Prick duck several times during roasting to drain more fat.", "Brash 2 tablespoons Hoisin sauce (instead of soy sauce and honey mixture) on duck, and bake for 10 minutes or until skin becomes richly browned; do not allow skin to char.
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I use the second method mostly when roasting just duck legs."]
