Smoked Duck

Method

Clean the duck and pat dry thoroughly. Combine salt, sugar, Sichuan peppercorns, star anise, cinnamon, bay leaves and dried chillies, then rub this spice mixture inside and outside the duck, reserving some for the brining liquid. Marinate in the refrigerator for 12-24 hours with sliced ginger and garlic. Steam the duck over water for 1.5 hours until just cooked through. For smoking, combine rice, tea leaves, and reserved spices in the bottom of a wok or smoking vessel lined with foil. Place the steamed duck on an oiled rack above the mixture, cover tightly, and smoke over medium heat for 30-40 minutes until deep mahogany brown. Brush with a glaze made from soy sauce and Shaoxing wine during the final 10 minutes. Rest for 10 minutes, then chop into pieces and serve with steamed buns or rice.