Sichuan Tea-Smoked Duck | Saveur

Ingredients

• 2 tbsp. kosher salt
• 1 tbsp. Sichuan peppercorns
• 2 tsp. whole black peppercorns
• 2 lb. boneless skin-on duck breasts (about 2 large)
• 2 tbsp. shaoxing wine or dry sherry
• 1⁄2 cup long-grain white rice
• 1⁄2 cup loose-leaf black tea, such as Ceylon or Darjeeling
• 1⁄2 cup packed brown sugar
• 1 star anise
• 2 tsp. peanut oil
• 8 oz. shiitake mushrooms
• 8 oz. baby bok choy, trimmed and quartered lengthwise
• 1 tsp. toasted sesame oil
• 1 (2") piece ginger, peeled and finely chopped
• 1⁄3 cup duck or chicken stock
• 1 tbsp. granulated sugar
• 1 tbsp. soy sauce
• 3 fresh small Thai red chiles, thinly sliced