Tea-smoked duck

Clean the duck thoroughly, removing any excess fat and innards. Pat dry completely with paper towels.

In a small bowl, combine Shaoxing wine, Sichuan peppercorns, sliced ginger, cut scallions, salt, and five-spice powder to create the marinade.

Rub the marinade generously over the entire surface of the duck, both inside and out. Place the duck in a large dish, cover, and refrigerate for at least 12 hours, preferably 24 hours, turning occasionally.