Tea-Smoked Duck

1. 1

   ["At least 10 hours, and up to 24 hours, before you plan to barbecue, combine the paste ingredients with a food processor or mortar and pestle.", "Rub the ducks with the paste thoroughly inside and out, and over and under the skin, being careful to avoid tearing the skin.", "Reserve 1 or 2 tablespoons of the paste if you plan to mop the ducks, and refrigerate it.", "Wrap the ducks in plastic and refrigerate them.", "About 2 hours before you begin to barbecue, take the ducks from the refrigerator and let them sit at room temperature for 30 minutes.", "Prepare the tea for steaming the ducks.", "Place the tea leaves in a large heatproof bowl.", "Bring 12 cups of water just to a boil, and pour it over the tea leaves.", "Let the mixture steep for 10 minutes.", "Pour the tea through a strainer into a large saucepan, reserving about 3 cups of the tea if you plan to mop the ducks.", "Place the leftover tea leaves in a disposable pie pan or other smoke proof dish and add the cinnamon, orange peel, peppercorns, and optional star anise.", "Reserve the tea leaf mixture.", "Arrange a bamboo steamer over the saucepan of tea and place the ducks in the steamer.", "(If one steamer isnt large enough for the two ducks, make a double batch of tea and use two saucepans and steamers.)", "Steam the ducks over medium-high heat 1 1/2 hours.", "Discard the greasy steaming liquid.", "If you plan to baste the ducks (see Notes, ""To Mop or Not"

* Per serving · 4 servings · Values may vary.