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1
Put all the ingredients except for the duck and the cold water into a large pot (big enough to hold the duck) and warm on the stove, stirring until the salt dissolves. Add the cold water and stir. Add the duck and place, covered in the fridge for 2-3 days.
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2
Preheat the oven to 375 degrees. Remove the duck from the brine and remove all the bits of stuff (the green tea will char and taste bad if it's still on the bird). Cook until the internal temperature is 170, basting every 10 minutes or so with the accumulated duck fat. At altitude the cook time was about 1.5 hours but my step-mom says hers was done in about 50 minutes at sea level
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3
Remove from the oven and let rest for 10-15 minutes before carving.
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4
In a small saute pan, heat sesame oil over medium heat until hot. Add the coriander seeds, ginger and garlic and saute for a few minutes (do not burn the garlic). Remove from heat and add in the szechuan peppercorns and star anise.
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5
In a small bowl cover the green tea leaves with the boiling water and let sit for a couple of minutes until the leaves unfurl.
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6
In a separate bowl combine the soy sauce with the tea leaves and water and the oil and spice mixture. Rub this mixture over the duck pieces and under the skin a bit. Slash the skin and rub in the slits as well.
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7
Transfer the duck and marinade to a plastic bag or bowl and refrigerate for 24 hours. Cook in a 375 degree oven until the duck reaches a temperature of 170. This should be approximately 40 minutes or so. Remove from the oven and let rest for 10-15 minutes.
