Rinse duck inside and out and pat dry; cut off tail and discard; reserve giblets for another use.
Mix together ginger, cinnamon, nutmeg, pepper, and cloves.
Sprinkle 1/2 teaspoon of spice mixture inside duck.
Stir 1 tablespoon of the soy into remaining spice mixture, then rub evenly over exterior of bird.
Cut one of the green onions in half and tuck inside cavity of duck.
Cover and refrigerate for 2 hours or until next day.
Set duck, breast side up, on a rack over 11/2 to 2 inches boiling water.
Cover and steam for 1 hour, adding more water, if necessary, as it evaporates.
Cool duck so it firms slightly, then drain and discard juices and green onion from cavity.
Set duck, breast side up, on a rack in a baking pan and prick skin all over with a fork.
Bake in a 375° oven for 30 minutes.
Blend remaining 2 tablespoons soy with honey and brush on duck.
Turn oven temperature to 500°.
Bake for 5 minutes or until skin becomes richly browned; do not allow skin to char.
While duck is roasting, cut remaining green onions and tops in 1 1/2 inch pieces, then cut lengthwise in thin strips.