Rub duckling inside and out with salt; stuff onions inside of cavity and tie legs together. Place on rack in roasting pan. Mix boiling water and honey; pour over duckling, letting water run into pan.

(Duckling should not be put down into the water, keep on rack.) Roast in oven at 350℉ for 1 hour. Prick skin to drain excess fat. Continue roasting until deep brown and juices run clear, 1 to 1¼ hours longer.

Remove from oven. Increase oven temperatures to 400℉. Brush duckling with spicy duck sauce; return to oven and roast 5 minutes.

May use remaining sauce as a dip for meat. Garnish with parsley and mandarin orange segments.

Duck Sauce:

In a bowl combine the cinnamon, ground ginger, allspice, dry sherry, honey, chili sauce, soy sauce, garlic.

Serve with the duck.