Tea-Smoked Duck: The Smoking Technique at Home

Combine the ground Sichuan peppercorn, five-spice powder, and salt. Rub the mixture all over the duck halves, including under any loose skin. Place on a wire rack uncovered in the fridge overnight, or for at least 4 hours. The skin must be completely dry before smoking.

Bring a large steamer to a boil. Place the duck halves skin-side up in the steamer basket with ginger slices and scallions. Add the Shaoxing wine to the water. Steam over high heat for 45-50 minutes until the duck is cooked through.

Remove the duck and pat the skin absolutely dry with paper towels. Allow to air-dry on a rack for 20 minutes. This step is critical -- wet skin will not crisp.

Line a large wok with two layers of heavy-duty foil. Combine the tea leaves, rice, and sugar and spread on the foil. Set a wire rack 5cm above the smoking mixture. Place the duck halves skin-side up on the rack. Cover with the tightest-fitting lid available and seal the edges with more foil.

Turn the heat to high. Once smoke begins to appear (about 2 minutes), reduce to medium and smoke for 12-15 minutes. Turn off the heat and leave sealed for 5 minutes before opening. The skin should be pale amber.

Heat the frying oil to 190 degrees C. Carefully lower the duck halves in, skin-side down. Fry for 3-4 minutes until the skin is deep mahogany and very crisp.

Drain on a rack, then chop through the bones into serving pieces with a heavy knife or cleaver. Arrange on a plate and serve with sliced scallions and hoisin or plum sauce on the side.