Cut off the duck's tail and discard. In a small bowl, mix with the cinnamon, nutmeg, white pepper and cloves. Sprinkle one teaspoon of the mixture into the cavity of the duck. Grate the fresh ginger root, 1 clove of pressed garlic and pour one tablespoon of the soy sauce into the remaining spice mixture and rub evenly over the entire outside of the bird. Press the other clove of garlic into the cavity and cut a green onion in half and set inside the cavity. Cover and refrigerate the bird for at least 8 hours, or a day
Set a steamer rack in a big enough pot for the duck and add water for steaming. Place duck breast side up on the rack and steam for an hour, adding more water as necessary as it evaporates. Lift duck with two large spoons, and drain juices.
Preheat the oven to 300 degrees F. Remove green onion and place duck breast side up in a roasting pan and prick skin all over using a fork. Roast for 2 hours in the preheated oven.
While the duck is roasting, mix together the remaining 2 tablespoons of soy sauce and honey. After 2 hours, brush the honey mixture onto the duck and return it to the oven. Turn the heat up to 500 degrees F (260 degrees C). Roast for 5 minutes, or until the skin is richly browned. Do not allow the skin to char.
Prepare the duck sauce by mixing the plum jam with the sugar, vinegar and finely chopped chutney in a small serving bowl. Slice oranges and chop fresh parsley and remaining green onions. Place whole duck onto a serving platter and garnish with orange slices and fresh parsley. Use plum sauce and onions for dipping.
