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1
Prick the duck skin all over with a sharp fork, skewer, or thin-bladed knife; try not to hit the meat (the fat layer is usually about 1/4 inch thick).
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2
Rub the duck all over with all but 2 tablespoons of the soy sauce, then the five-spice powder.
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3
Place the duck on a steaming rack over (not in) abundant boiling water, cover the pot, and turn the heat to high.
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4
Steam for about 45 minutes, adding more (boiling) water if necessary.
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5
Remove the duck.
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6
(At this point you can cool and wrap it well, then refrigerate for a day or two before proceeding.)
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7
Line a heavy pot with a tight-fitting lid with 2 layers of heavy aluminum foil (a wok is okay, but it wont have a lid).
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8
Mix the rice, tea, sugar, orange peel, and cinnamon in the bottom.
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9
Use a rack of some kind to create a platform for the duck, at least an inch over the smoking mixture (but remember that the duck must not protrude over the top of the pan).
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10
Place the duck, breast side up, on the platform, then cover the pot very tightly with a double thickness of heavy aluminum foil or its cover or, preferably, both.
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11
The seal should be as tight as you can make it (without resorting to epoxy; duct tape isnt bad, though).
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12
Turn the heat to high and, after 10 minutes (or when smoke appears; despite your best efforts, there will probably be at least a small leak), turn the heat to medium.
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13
Smoke for another 15 to 20 minutes.
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14
Turn off the heat, but do not remove the cover for another 15 minutes (as soon as you do, remove and discard the smoking mixture).
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15
Serve the duck hot or at room temperature; do not refrigerate at this point unless youre going to add it to a stir-fry (in which case wrap it well and refrigerate for up to 2 days).
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16
If youre serving the duck solo, cut it into small pieces and drizzle with the remaining soy sauce and the sesame oil.
