Rinse the duck thoroughly and pat it dry with paper towels. Pierce the skin lightly with a fork to help render the fat during cooking. Ensure the duck cavity is clean and free from moisture before marinating.

In a bowl, mix light soy sauce, dark soy sauce, Shaoxing wine, five-spice powder, brown sugar, and salt. Rub this mixture evenly over the duck, inside and out. Place the duck in a large bowl or tray, cover, and refrigerate for at least 4 hours, ideally overnight for a richer flavour.

Set up a steamer large enough to fit the duck. Line the base with spring onions, ginger slices, and Sichuan peppercorns. Pour in water just below the rack level, then place the duck on top. Steam for 45–50 minutes until tender. This process infuses aroma and removes excess fat.

After steaming, allow the duck to cool slightly, then hang or place it uncovered in a cool, dry area for about 1 hour. This drying step helps the skin become crisp during smoking. Pat gently with paper towels if moisture remains.

Line the base of a wok or large pot with aluminium foil. Mix the tea leaves, uncooked rice, and brown sugar, and spread this mixture evenly across the foil. Place a rack above the smoking mixture to hold the duck without direct contact.

Set the wok over medium heat until the tea mixture begins to smoke. Once smoke appears, place the duck on the rack, cover the wok tightly with a lid or more foil, and reduce to low heat. Smoke for 10–15 minutes to allow the tea aroma to penetrate the duck.

Transfer the smoked duck to a baking tray and roast in a preheated oven at 200°C for 10–15 minutes until the skin turns golden and crisp. Keep a close watch to avoid over-browning.

Remove from the oven and let the duck rest for 10 minutes before carving. Resting allows the juices to settle, ensuring tender slices.

Cut the duck into thin pieces and arrange on a warm platter. Traditionally, it is served with steamed buns or plain rice, along with hoisin sauce or a touch of soy for dipping.

Garnish with finely sliced spring onions or cucumber for freshness. The smoky scent should linger beautifully, enhancing both aroma and taste.