Preparation / Directions:
DAY AHEAD: 1. Cut green onions into 2-inch-long pieces; crush with side of knife. In small bowl, mix Salt, crushed red pepper, fennel seeds, cloves, and ginger.
2. Remove giblets and neck from duckling; refrigerate to use in soup another day. Cut duckling into quarters; trim excess fat and skin. Rinse duckling with running cold water; Pat dry with paper towels.
3. Rub duckling quarters with green onion pieces; discard green onions. Then, rub duckling with spice mixture. Place duckling in large bowl; cover; refrigerate overnight.
ABOUT 2 1/2 HOURS BEFORE SERVING OR EARLY IN DAY:
4. Place duckling quarters, skin-side up, on rack in 15 1/2" by 10 1/2" roasting pan. Roast in 350F degrees oven 2 hours.
5. Meanwhile, prepare Plantain Chips.
6. About 15 minutes before duckling is done, brush with soy sauce, then honey; continue roasting until duckling is golden and tender. Serve duckling hot with Plantain Chips.
7. To serve duckling cold, cover and refrigerate duckling. Store Plantain Chips in tightly covered container at room temperature until ready to serve. Makes 4 main-dish servings.
Each serving of duckling: About 5 10 calories, 40 T, fat, 119 mg cholesterol, 1410 mg sodium.
PLANTAIN CHIPS: In 3-quart saucepan over medium heat, heat 1 inch salad oil to 375F degrees (Or heat oil in electric skillet set at 375F degrees. Remove peel from 2 unripe plantains with vegetable peeler or knife, slice plantains into paper-thin slices. Fry a handful of plantain slices at it time, about 30 seconds, Or until golden and crisp. With slotted spoon, remove slices to paper towels to drain. Sprinkle with salt. Repeat with remaining slices. Since Plantain Chips are not served hot, it is not necessary to keep them warm. Makes 4 accompaniment servings.