Tea smoking a steamed duck imparts an amazing flavor and transforms the skin into a lacquered wonder.
- 1 4-5 pound duck, wiped dry inside and out, pricked all over
- 1/4 cup soy sauce
- 4 pieces star anise
- 1 cinnamon stick
- 1 cup uncooked rice
- 1 cup black tea leaves
- 1 cup brown sugar
Combine a couple of inches of water, soy, anise, and cinnamon in a wok. Place duck on a rack or in a steamer basket above the water. Cover, bring to a boil, and steam for 40-50 minutes, or until juices run clear. Pour any excess water out of duck cavity and set aside.
Clean out wok and dry thoroughly. Line with foil that overhangs the wok by at least 2 inches. Combine rice, tea, and sugar in wok and form into a small mound. Return rack and duck to wok and turn heat on high. When smoke begins to emerge after a minute or two, cover with an additional piece of foil and crimp tightly, being careful not to let foil touch the duck. Place the lid on firmly and turn on the exhaust fan. Reduce heat to medium and smoke for 30 minutes. Turn off heat and let sit for 15 minutes. Keeping the exhaust fan on, open the foil, remove the duck, and discard the foil. Use duck as desired.