This entree requires impeccable timing and control of fire. Our chefs line the wok with foil and then place tea leaves, sugar, rice and spices along the bottom. If the fire is too hot, the sugar will burn and leave an acidic burnt taste. If the fire is too weak, the duck can overcook. But if done correctly, the sugar will caramelize and the medley of spices will flavor and smoke the duck meat just right.