Sichuan Tea-Smoked Duck

Instructions

1. Prepare the duck
   Rinse the duck inside and out with cold water, then pat thoroughly dry with paper towels. Using a sharp knife, prick the skin all over (being careful not to pierce the meat), which helps render the fat and crisp the skin.
2. Create the marinade
   In a small bowl, combine the Sichuan peppercorns, salt, five-spice powder, sugar, garlic, ginger, Shaoxing wine, and soy sauce to form a paste. Rub this mixture all over the duck, including inside the cavity. Place the duck on a rack over a tray and refrigerate, uncovered, for at least 4 hours or overnight to dry out the skin.
3. Steam the duck
   Remove the duck from the refrigerator 30 minutes before cooking. Set up a steamer large enough to hold the duck, and steam for 45 minutes. This step helps render some fat and ensures the meat will be tender after smoking. Remove the duck and let it cool slightly.
4. Prepare for smoking
   Line a wok or large pot with heavy-duty aluminum foil. Mix the tea leaves, uncooked rice, brown sugar, and star anise pods and spread evenly over the foil. Place a rack at least 2 inches above the smoking mixture.
5. Smoke the duck
   Place the wok over high heat until the mixture starts to smoke. Brush the duck all over with warmed honey, then place it breast-side up on the rack. Reduce heat to medium, cover the wok tightly with foil and a lid, and smoke for 20-25 minutes. The duck should reach an internal temperature of 165°F (74°C).
6. Crisp the skin
   Preheat your oven to 425°F (220°C). Transfer the smoked duck to a roasting pan and roast for 15-20 minutes until the skin is crispy and deep amber in color. Keep an eye on it to prevent burning.
7. Rest and serve
   Remove the duck from the oven and let it rest for 15 minutes. Using a cleaver or sharp knife, chop the duck into serving pieces through the bone in the traditional Chinese style, or carve it like a roast chicken. Serve with cucumber slices, scallions, and hoisin sauce if desired.