Combine the marinade ingredients in a large bowl. Add the duck and rub it inside and out with the marinade. Place the star anise and crushed green onion in the cavity. Cover and refrigerate overnight.

Place a steaming rack in a wok, pour in water to just below the level of the rack and bring it to a boil. Place the duck breast-side up on the rack. Cover and steam for 45 minutes, add additional water if necessary. Remove the duck from the steamer and pat it dry.

While the duck is steaming, prepare the pan for smoking as follows: Line the bottom of a deep roasting pan with heavy-duty foil. Combine the tea mixture ingredients on the foil, mix well, and spread in an even layer. Place an empty 2-inch-high can (such as a water chestnut can) at each end of the pan and position a wire rack large enough to hold the duck on the cans.

Preheat the oven to 400 degrees. Place the duck on the rack. Cover the entire pan with a large sheet of foil, making a tent; seal the edges. Bake for 45 minutes. Meanwhile, combine the glaze ingredients in a small bowl. Remove the duck from the oven, remove the top sheet of foil, and brush the duck with glaze. Reduce the heat to 350 degrees, return the duck to the oven, and bake uncovered until golden brown, 8 to 10 minutes.

Cut the duck into serving-size pieces and arrange them on a serving platter in the shape of a whole duck.

This recipe yields 6 to 8 servings.

Tip: Served cold, this is a wonderful addition to an appetizer plate.

Comments: To give duck a light and very delicate smoky flavor, Chinese cooks don't use mesquite or charcoal. They make smoke from a mixture of tea leaves, raw rice, brown sugar, and spices and let it swirl around the bird. It's all done neatly under a foil tent in the oven.