Method

• 1.
  Using kitchen paper, pat dry outside of duck and inside cavity.
• 2.
  Using a mortar and pestle, pound peppercorns until coarsely ground. Add 1 tbs salt flakes, then rub half peppercorn mixture all over duck, including cavity. Set remaining peppercorn mixture aside.
• 3.
  Place duck, breast-side up, on a heatproof plate and place in a large steamer set over a large saucepan of simmering water. Cover and steam for 1 hour 15 minutes or until juices of the duck run clear when the thickest part of a thigh is pierced with a skewer.
• 4.
  Line the base of a wok with 2 layers of foil. Scatter tea and sugar over foil. Place a greased heatproof rack over sugar mixture, then place duck, breast-side down, on rack. Heat wok over medium heat until tea mixture starts to smoke, then cover with a tight-fitting lid or seal with foil. Smoke for 10 minutes, then carefully turn duck, re-cover and smoke for a further 10 minutes. Remove from heat and stand, covered, for 10 minutes to rest.
• 5.
  Meanwhile, for the sauce, combine all ingredients in a bowl and set aside.
• 6.
  Transfer duck to a chopping board and lightly brush all over with sesame oil. With a cleaver, cut duck through the bone into bite-sized pieces. Scatter with some of the remaining peppercorn mixture. Serve warm with soy and chilli sauce.