1 duck - (4 to 5 lbs) all fat removed
teaspoon Kosher salt
1 tablespoon finely-chopped fresh ginger
2 green onions coarsely chopped
2 whls star anise crushed
1 teaspoon coarsely-ground black pepper - (to 2)
cup black tea leaves
3 tablespoons brown sugar - (packed)
1 green onion slivered
For gas grills: Remove one cooking grate and center the remaining cooking grate on grill. Place smoking packet in front left corner of grill on Flavorizer Bars, directly over heat source. (Note: If you have a smoker attachment in your Weber Grill, do NOT use it for this recipe as the sugar will melt and stick to the inside of the box. Use the smoking packet described above.) Place duck, breast-side up, in center of cooking grate.
Wine Recommendation: A Cabernet Sauvignon with hints of cedar and plenty of ripe currants would go nicely with the duck, accommodating the anise and tea flavors with panache.
Beer Recommendation: The anise in the marinade and the rich texture of the duck invite you to quaff a dense stout. Go for it!