Directions

To Prep

1. Combine Sichuan pepper, white pepper, salt and Shaoxing wine in a mixing bowl. Add in duck breasts and coat with spice mixture. Cover bowl with plastic wrap and allow to marinate in fridge for at least 4 hrs.

To Cook

1. Remove duck from marinade and rinse duck under cold water. Pat dry with paper towel and allow to air dry for 1 hr.
2. Line a smoker or wok with aluminium foil. Place rice, tea, brown sugar and star anise on top of foil. Place a rack or steam basket over foil and cover with a lid or foil. Turn heat to high and allow to smoke.
3. Once starting to smoke, reduce heat to medium and place duck on top of rack or steam basket. Smoke duck from 15 mins or until cooked to desired doneness.
4. Heat oil in a pan over medium-high heat. Remove duck from smoker and place skin side down onto pan. Cook until skin becomes crispy.
5. Rest duck on a plate skin side up for 5 mins. Thinly slice.
6. For sauce, add hoisin sauce, lime juice, ginger and garlic in saucepan. Heat on low stirring together. Slowly add oil while whisking to combine.
7. To plate, add sauce to a plate or bowl. Arrange sliced duck, spring onions, fried ginger and chilli. Serve.