Ingredients

Method

In a small bowl, combine the soy sauce, rice wine, brown sugar, five-spice powder, ground ginger, and ground Sichuan peppercorns. Stir until the sugar is dissolved.

Rub the duck all over with the marinade, making sure to coat the inside cavity as well. Cover the duck and refrigerate it for at least 4 hours or overnight.

Line the bottom of a wok or large pot with aluminum foil. In a separate bowl, mix together the tea leaves, uncooked rice, and brown sugar. Spread this mixture evenly over the foil.

Place a rack or steamer basket over the tea mixture in the wok or pot. Remove the duck from the refrigerator and place it, breast-side up, on the rack or steamer basket.

5. Cover the wok or pot with a tight-fitting lid or another piece of aluminum foil. Make sure there are no gaps for the smoke to escape.

Turn the heat to medium and allow the tea mixture to start smoking. Once the smoke appears, reduce the heat to low and let the duck smoke for 1-1.5 hours. Check occasionally to ensure the tea mixture doesn't burn, adding more tea leaves, rice, and sugar if needed.

Preheat your oven to 400°F (200°C).

After smoking, carefully remove the duck from the wok or pot and place it on a baking sheet.

Roast the duck in the preheated oven for 20-30 minutes or until the skin is crispy and golden brown.

Let the duck rest for a few minutes before carving and serving. Enjoy Tea-Smoked Duck with steamed rice and your favorite side dishes.