Preparation

During the Song Dynasty, when tea culture reached unprecedented heights of sophistication, inventive cooks discovered that tea leaves imparted exquisite flavor when used as a smoking medium. This technique spread through China's wealthy households and became associated with refined taste.

Preparation and Curing

1. Toast the Sichuan peppercorns in a dry pan until fragrant, then grind coarsely.
2. Mix the ground peppercorns with salt and five-spice powder.
3. Score the duck skin in a crosshatch pattern, being careful not to cut into the meat.
4. Rub the spice mixture all over the duck breasts. Place on a plate, cover, and refrigerate for 4-6 hours.
5. Rinse the duck breasts and pat completely dry.

Smoking Process

1. Line a wok or large pot with aluminum foil, leaving plenty of overhang.
2. Mix together the rice, tea leaves, brown sugar, star anise, cinnamon pieces, and orange zest. Spread this mixture on the foil in the bottom of the wok.
3. Place a wire rack or steaming rack above the smoking mixture, ensuring it doesn't touch the mixture.
4. Place the duck breasts skin-side up on the rack.
5. Turn heat to high until the mixture begins to smoke, then reduce to medium.
6. Cover tightly with the wok lid or heavy-duty foil crimped around the edges to trap the smoke.
7. Smoke for 20-25 minutes until the duck is cooked through and deeply colored.
8. Remove from heat and let rest 10 minutes before slicing thinly.

The Song Dynasty valued subtlety and restraint in flavoring, and this dish exemplifies that philosophy—the tea smoke perfumes rather than overwhelms the duck's natural richness.