Place duck in a deep-sided heatproof dish to collect juices as the duck will release a large amount of fat and moisture during the steaming process.
Place vegetables (onions - ginger root) inside the duck.
Place a small plate that fits into steamer (with a 1-inch clearance) for steam to circulate. Spray plate with Pam and place duck on plate in steamer (you may need to cut duck into quarters to fit).
Place a lot of water into bottom of steamer, bring it to a boil and steam duck for about 1 1/2 hours or until it reaches 180-degrees F using a meat therometer. (While duck is steaming check water in steamer as you may need to add more water during the cooking process).
Preheat oven to 450-degrees F.
Remove duck from steamer.
Heat soy suce and honey together and then brush over duck.
Roast duck for 20-30 minutes or until skin is brown and crisp.