Tea smoked duck

Method

1. 1 Roast salt and peppercorns for 3 minutes, then rub the mixture all over the duck and refrigerate for 12 hours.
2. 2 Steam the duck with ginger, wine, and cinnamon for 45 minutes until the meat is tender and less fatty.
3. 3 Spread rice, tea leaves, and sugar on aluminum foil at the bottom of a cast iron pot, then place a raised rack on top and arrange the duck on it.
4. 4 The sugar in the mixture creates the yellow, sticky smoke; only the rice and tea produce a pale, bitter smoke.
5. 5 Cover tightly and smoke over medium heat for 15 minutes, then turn off the heat and let the duck sit in the smoke for another 10 minutes.
6. 6 Deep-fry the duck at 190 degrees Celsius for 4 minutes until the skin is crispy, then chop it into pieces.

With an appliance

• Air fryer 2 hr 10 min

  Replace step 6: spray a thin layer of oil onto the smoked duck skin, use a 200-degree hot steamer for 9 minutes, flipping at minute 5 before chopping. This method eliminates the need for a pot of oil to completely submerge the duck, but takes 5 minutes longer; however, the skin remains crispy and less greasy.