Thai Style Crispy Baked Duck

Wash the duck, remove the neck, feet, and innards, and pat dry. Mix the cinnamon, nutmeg, ginger and pepper. Take 1 tsp. of this mixture and spread it over the inside of the duck; then, sew the duck securely closed. Spread the remainder of the spice mixture over the outside of the duck. Wrap the duck in aluminum foil, and place it in a deep roasting pan. Bake at 450 F for one hour. Remove the duck from the oven, and allow it to cool about fifteen minutes. Then, remove the aluminum foil. Place the duck on a roasting rack and put it on a cookie sheet. In order to prevent the skin's cracking, puncture the skin of the duck with a fork at many places over the entire surface. Bake the duck at 350 F. for about 30 minutes. Remove the duck from the oven and brush the skin with the light soy sauce. Now, bake at 500 F for about 5 minutes, until the skin is crisp and brown. Do not allow it to burn. Serve the duck either split in half or deboned. Serve with cucumbers, lettuce, spring onions and celery, and dark soy sauce.