Rinse duck inside and out; pat dry. Cut off tail and discard.

Mix together cinnamon, ginger, nutmeg, white pepper, and cloves in a small bowl. Sprinkle 1 teaspoon spice mixture into cavity of duck. Stir 1 tablespoon soy sauce into remaining spice mixture and rub evenly over entire outside of duck. Cut 1 green onion in half and tuck it inside cavity. Cover and refrigerate duck for at least 2 hours or up to overnight.

Place duck breast-side up on a rack set in a wok or pot. Steam for 1 hour, adding more water as it evaporates. Lift duck with two large spoons to drain juices and green onion. Place duck breast-side up in a roasting pan and prick skin all over with a fork.

Preheat the oven to 375 degrees F (190 degrees C).

Roast duck in the preheated oven for 30 minutes.

Mix together remaining 2 tablespoons soy sauce and honey in a small bowl. Brush honey mixture onto duck.

Increase the oven temperature to 500 degrees F (260 degrees C). Roast until skin is richly browned, about 5 minutes. Do not allow skin to char.

Mix together plum jam, chutney, sugar, and vinegar in a small serving bowl. Chop remaining green onions and place them into a separate bowl.

Place whole duck onto a serving platter and garnish with orange slices and fresh parsley. Serve with plum sauce and chopped green onions.