Tea Smoked Duck

Directions

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   1. Marinate:
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   a. Grind peppercorns, salt, and Allspice together. Rub spice mixture into defrosted duck, inside and out. Cover inside and out with Shaoxing wine. Marinate overnight (12 hours).
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   2. After the duck has marinated pour a kettle of boiling water over the duck to tighten up the skin. Wipe the duck with a paper towel on the outside and inside, and then hang the duck in a well ventilated area for around 2 hours to allow it to dry inside and out.
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   3. Smoke:
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   a. Line wok with aluminum foil, including the lid (if you don't have a lid a cookie sheet works in a snap). Double up the aluminum foil for a better seal.
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   b. Mix flour, sugar and Thai tea leaves on the aluminum foil in the wok. Sprinkle Puer and cinnamon over the mixture.
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   c. On high heat, heat the mixture until it starts to smoke. Put the duck in breast side down, turn the heat down to medium or medium-low (but make sure it continues to smoke). Fold the top of the aluminum foil and bottom of the aluminum foil together to trap the smoke in.
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   d. After 15 minutes flip the duck over, let cook another 15 minutes. Remove from heat and let sit for 15-20 minutes.
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   4. Steam:
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    a. Smash ginger, garlic, and onions to release flavor. Put some in the steamer with the duck and some in the cavity of the duck. Steam for 45 minutes or until the duck has finished cooking (until the duck thigh reaches 165 degrees F).
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    5. Deep Fry:
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    a. Heat oil in wok to over 180 degrees F. Lay duck in oil until brown, and then flip to brown other side. About 4 minutes on each side.
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    6. Serve hot or cold.