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1
Pierce the skin of the duck with a fork so the flavor of the marinade can penetrate the meat.
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2
In a large bowl, whisk together the soy sauce, water, honey, ginger, garlic, and brown sugar.
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3
Squeeze in the juice of the orange, lemon, and lime, reserving the empty rinds.
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4
Place the duck in a 2-gallon plastic storage bag, pour in the marinade, and toss in the citrus halves.
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5
Seal and refrigerate for 24 hours.
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6
The next afternoon, take the duck out of the marinade and pat it dry with paper towels.
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7
Stuff the duck cavity with the marinated citrus rinds and discard the rest of the marinade.
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8
Fold the wing tips under and tie the legs together with kitchen string.
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9
The duck should have a dark coffee color and smell of citrus and ginger.
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10
The next thing you want to work on is setting up the wok-smoker.
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11
Line the bottom of the wok with a piece of heavy-duty aluminum foil.
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12
Spread the rice, green tea, and sugar on the foil in an even layer and place the wok on the stovetop.
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13
Set the steamer rack insert on top of the foil and turn the heat to high.
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14
When the rice starts to smoke, lay the duck on the rack, breast side up.
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15
Lower the heat to medium-low and cover tightly with the domed lid.
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16
The goal is to impart a sweet, smoky flavor to the duck.
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17
Let the duck hot smoke for 20 minutes; then turn the heat off and leave the duck covered in the chamber of smoke for another 10 minutes.
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18
You will see and smell a fragrant smoke creeping out from under the lid.
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19
As tempting as it is, do not peek under the lid, because all the smoke will escape and with it the smoky flavor.
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20
Preheat the oven to 375F.
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21
Take the lid off the wok, set the duck on a plate, remove the rack, and discard the foil with the rice.
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22
The wok can now be transformed into a roasting pan.
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23
Put the rack back inside the wok, place the duck on top, and put the whole thing in the oven without the lid.
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24
Roast the duck for 1 hour to crisp the skin and set its deep mahogany color.
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25
The legs will jiggle easily when the duck is done.
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26
As the duck roasts, make the sauce.
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27
In a pot over medium-low heat, combine the plum wine, rice wine vinegar, water, cornstarch, ginger, orange peel and juice, soy sauce, and garlic.
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28
Cook down for about 15 to 20 minutes, until the sauce thickens enough to coat the back of a spoon.
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29
Season with salt and white pepper.
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30
With a very sharp knife or cleaver, carve the duck and arrange the pieces on a serving platter.
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31
Spoon the sauce over the duck and garnish with the sesame seeds.
