Step 1

Lightly score the duck skin, taking care not to cut the flesh. Combine peppercorns and five-spice with 2 tsp salt, then rub into the duck skin and set aside for 1 hour.

Step 2

Grind the tea-leaves, star anise, sugar and 1/4 cup (50g) rice in a spice grinder. Line a wok with foil and scatter the mixture over the foil. Place a wire rack in the wok, sit the duck breasts on top, cover with a lid and seal rim with foil. Place wok over medium heat for 10-15 minutes until starting to smoke and smell fragrant, then reduce heat to low and smoke duck for 12-15 minutes.

Step 3

Meanwhile, place remaining 3 1/2 cups (300g) rice in a saucepan, cover with cold water, add kaffir lime leaves and 1 tsp salt, and bring to the boil over medium-high heat. Reduce heat to low and simmer for 6-8 minutes until tender. Drain, stir through coriander, most of the sprin onion and 2 tsp sesame oil.

Step 4

Slice the duck and serve with the rice and remaining spring onion. Whisk together oyster sauce and remaining 2 tsp sesame oil, then drizzle over the duck and serve.