With kitchen shears, remove backbone of duck (save for stockpot), then snip through breastbone to separate duck into halves. With tip of knife, prick skin without piercing meat, all over at 1-inch/2.5 cm intervals. Sprinkle all over with salt, pepper, cinnamon, cloves and nutmeg, then place, skin side up, on heatproof plate. Lay bay leaves and ginger over top, then cover with orange slices.

Place plate in hot steamer or on rack above boiling water; steam over medium-high heat, adding more boiling water if necessary, until meat feels tender when pierced and leg joints are slightly loose, about 75 minutes. Remove bay leaves, ginger and orange slices. Discarding fat and juices, transfer to rack; let rest for 30 minutes. (Make-ahead: Refrigerate for up to 1 day.)

Meanwhile, in small saucepan over high heat, stir together orange rind and juice, honey, soy sauce and garlic; bring to boil. Reduce heat to medium and boil until reduced by about half and thin syrupy consistency; strain through fine sieve, discarding solids. Set aside.

Grill duck over medium heat, turning occasionally and basting with orange mixture for last 5 minutes, until skin is crispy and meat is heated through, 15 to 20 minutes.

Makes 2 to 4 servings.