| | Stephen Ceideburg |
| 4 1/2 | lb | Duck * |
| 3 | tb | Sichuan peppercorns |
| 3 | tb | Coarse salt |
| 1 1/2 | tb | Sugar |
| 4 | | Quarter-sized slices fresh ginger, shredded |
| 3 | | Green onions, cut into 2-inch pieces, crushed |
| 1/4 | c | Chinese rice wine or dry sherry |
| | Asian sesame oil |
| | ACCOMPANIMENTS: |
| | Chinese Steamed Lotus Buns |
| | Slivered green onions |
| | Hoisin sauce (1/2 teaspoon per serving) |
| | SMOKING MATERIALS: |
| 1/2 | c | Sichuan peppercorns |
| 1/2 | c | Raw long-grain rice |
| 1/2 | c | Black tea leaves |
| 1/2 | c | Dark brown sugar |
| 2 | | Cinnamon sticks, broken into small pieces |
| 4 | | Whole star anise or the equivalent in pieces |
