Clean the duckling and stuff with cut green onions, parsley, and garlic.
Skewer the neck and body cavities closed; tie securely Fasten over hook through tail and over skewer that closes the body cavity.
Blend the soy sauce and honey together; heat.
For a beautiful brown glaze, brush duckling with this mixture every 5 minutes for 1 hour before hanging in the smoke oven.
Then hang duckling in 275Â° to 300Â° Chinese oven which uses wood as fuel split logs of fruitwood, oak, or hickory.
Smoke duck about 3 1/2 hours, or until tender and a deep golden brown color.
To carve: Remove the wings, cut off leg and second joint.
Make lengthwise cuts on both sides of the breastbone, cutting down to the bone.
Place a knife in first cut and carve down along the breastbone to free the slices.