Tea Smoked Duck

Ingredients

Whole duck

1 (about 4-5 lbs)

Salt

2 teaspoons

Szechuan peppercorns

1 teaspoon

Black tea leaves

1/4 cup

Star anise

2 whole

Brown sugar

2 tablespoons

Rice

1/2 cup (uncooked)

Vegetables (for serving)

steamed, as desired

Steamed rice (for serving)

as desired

Instructions

1. Clean the duck thoroughly and pat it dry with paper towels. Rub the entire duck, inside and out, with salt and Szechuan peppercorns, ensuring an even coating.
2. In a wok or large pot, heat over high heat. Add the star anise, black tea leaves, brown sugar, and uncooked rice. Stir the mixture briefly to combine.
3. Place a rack above the mixture in the wok or pot, ensuring it sits securely above the smoking ingredients. Carefully place the duck on the rack.
4. Cover the wok or pot tightly with a lid and heat over high heat until you see smoke begin to escape. Once smoking, reduce the heat to low and smoke the duck for about 1 hour.
5. While the duck is smoking, preheat your oven to 375°F (190°C).
6. After smoking, transfer the duck to a roasting pan, skin side up. Roast it in the preheated oven for about 30 minutes, or until the skin is crispy and the internal temperature reaches 165°F (74°C).
7. Once cooked, remove the duck from the oven and let it rest for a few minutes before carving. Serve the duck with steamed rice and your choice of vegetables.