Duck With Tea

Preparation:

Preparation: Thoroughly wash the duck and fry it with sugar and salt. Place it in a container suitable for steam cooking. Pour over the wine, ginger, anise and cassia. Add 25/50 cl of water and steam the duck for about 2 hours. When cooked, remove the duck and throw away the water and other waste. Pour the tea leaves into a pan and roast until they start to smoke. Immediately pour the leaves inside the duck. Put it back in its pot with the contents of the cup of tea infusion. Cover tightly and cook for 5 minutes on low heat for the duck to absorb.