Tea Smoked Duck

This is a traditional Chinese dish that involves smoking a duck with tea leaves for a unique, smoky flavor.

Ingredients - Serves 4

Clean the duck and pat it dry. Rub the duck inside and out with the salt and Szechuan peppercorns.
Heat a wok or large pot over high heat. Add the star anise, tea leaves, brown sugar, and rice. Place a rack in the wok or pot and place the duck on the rack.
Cover the wok or pot and heat over high heat until you see smoke. Then reduce the heat to low and smoke for about 1 hour.
Preheat your oven to 375°F (190°C).
Transfer the duck to a roasting pan and roast in the oven for about 30 minutes, or until the skin is crispy and the duck is cooked through.
Let the duck rest for a few minutes before carving. Serve with steamed rice and vegetables.