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Export 11 ingredients for grocery delivery
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.
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