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1
To make the brine, combine the water, tea leaves, ginger, and star anise in a saucepan and bring to a boil.
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2
Remove from the heat and let steep for 30 minutes.
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3
In a large nonreactive container, combine the steeped tea, soy sauce, and honey and stir until the honey is dissolved.
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4
Refrigerate for 1 hour.
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5
Add the bird(s) to the brine; refrigerate ducks for 4 hours, chicken for 6 hours.
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6
Keep the bird(s) submerged by placing a plate on top to weight down and at a temperature of not more than 40F.
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7
Remove from the brine 1 hour before cooking.
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8
Rinse and pat dry.
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9
Prepare a medium-hot fire (400F) in a wood-fired oven or cooker.
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10
To make the basting sauce, combine all the ingredients in a bowl and stir until the honey is dissolved.
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11
To roast in a box roaster, place the bird(s) breast side down on a wire roasting rack in a roasting pan or clay baker and baste with the basting sauce.
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12
Light the charwood once the bird(s) is in place.
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13
Roast, covered, with indirect heat for 1 hour.
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14
Being careful not to pierce the skin, turn over, baste, and roast for 30 to 45 minutes, or until an instant-read thermometer inserted in a thigh registers 175 to 180F.
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15
To roast in a wood-fired oven or ceramic cooker such as a Big Green Egg, place the bird(s) breast side down in a roasting pan and baste with the basting sauce.
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16
Roast for 1 hour.
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17
Being careful not to pierce the skin, turn over, baste, and roast for 30 to 45 minutes, or until an instant-read thermometer inserted in a thigh registers 175 to 180F.
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18
Let sit for 10 minutes before carving and serving.
