Chinese Tea-Smoked Duck

Instructions

1. Prepare the duck
   Rinse the duck thoroughly under cold water, removing any excess fat from the cavity. Pat dry with paper towels. Using a fork, prick the skin all over (avoiding piercing the meat), which will help render the fat and create crispy skin.
2. Make the marinade
   In a large bowl, combine Shaoxing wine, soy sauce, dark soy sauce, honey, five-spice powder, minced garlic, sliced ginger, and star anise. Mix well until the honey is fully incorporated.
3. Marinate the duck
   Place the duck in a large plastic bag or deep dish. Pour the marinade over the duck, making sure it covers the bird inside and out. Seal the bag or cover the dish and refrigerate for at least 12 hours, turning occasionally to ensure even marination.
4. Air-dry the duck
   Remove the duck from the marinade and hang it in a cool, dry place for 2-3 hours, or place it on a rack in the refrigerator uncovered. This drying process helps to create crispier skin. Reserve the marinade for basting.
5. Steam the duck
   Set up a steamer large enough to hold the duck. Steam the duck for 30-40 minutes until the skin turns shiny and the duck is partially cooked. Remove from the steamer and let it cool for 10 minutes.
6. Prepare the smoking mixture
   Line a wok or large, deep pan with heavy-duty aluminum foil. Mix the tea leaves, uncooked rice, brown sugar, Sichuan peppercorns, and dried tangerine peels (if using) on the foil. Place a rack above the smoking mixture, making sure it sits at least 2 inches above the base.
7. Smoke the duck
   Place the duck breast-side up on the rack. Cover the wok tightly with foil and then place the lid on top to seal in the smoke. Turn the heat to medium-high until you see smoke begin to emerge, then reduce to medium-low. Smoke the duck for 15-20 minutes.
8. Finish and serve
   Preheat oven to 375°F (190°C). Transfer the duck to a roasting pan and brush with some of the reserved marinade. Roast for 15-20 minutes until the skin is crispy and deeply colored. Let rest for 10 minutes before carving. Traditionally served with thin pancakes, scallions, cucumber, and hoisin sauce.