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1
Day 1, 24 Hour Marinade: In a large bowl, mix the water, soy sauce, honey, maple syrup, garlic, ginger and the juice of the lemon, lime and tangerines (save the spent citrus). Remove the giblets, liver, and any other treats from inside the cavity and pierce the skin of the duck all over with a fork (especially satisfying after a long day at the office). Fill the duck's cavity with the spent citrus. Place the marinade liquid and duck inside and extra large plastic bag and then seal the bag. I like to place the bag into a large bowl in case the bag breaks or moving things around in the fridge pierces the bag accidentally. Marinate the duck for at least 24 hours.
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2
Day 2, Smoking the Flavors: Line the bottom of your wok with aluminum foil and layer long sheets of aluminum (high enough to cover the duck completely) every few inches so there are no gaps in the foil. You're basically creating a tent for the duck. Place the steamer insert inside the wok and turn the heat to high. Heat the rice until it starts to smoke. Before placing the duck, breast side up, on top of the steam insert, pat it dry and cover it completely so no steam can escape.
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3
On medium low heat, steam the duck for 20 minutes. Turn the stove off and, keeping it covered, let it rest under the aluminum tent for an additional 10 minutes. Preheat your oven to 375u00b0. Place the duck (throw the rice and tea away) into a roasting pan and roast the duck for 1 hour and 15 minutes, or until the skin starts turning crispy. If you're going to reserve the drained fat for use in other recipes, do this while the fat is still in its liquid state. Let the duck rest for for a few minutes before cutting into the meat.
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4
Plum Wine Sauce: For the last 30 minutes of roasting, put all of the sauce ingredients into a pan and cook for 20 minutes or until the sauce has reduced and becomes thick. Remove the peels and garlic and reserve the sauce as a glaze over the duck.
