You need a wok with a wire rack and a lid or 2 baking trays the same size, a wire rack that fits inside and 4 little ramekins or similar on which to sit the wire rack (at least 6cm/2inches above the base of the tray. Line the wok or the baking tray with foil and if using the baking trays, place the 4 ramekins in the base of the tray to form legs on which to sit the wire rack. Mix together the five spice powder, ginger, spring onions and garlic. Lightly score a diamond pattern on the skin of the duck breasts and coat all over with the spice mixture. Cover with cling film and leave in the fridge for 3-4 hours or overnight. Heat a little olive oil in a heavy frying pan and sear the duck breasts all over. Mix together the tea leaves, rice, cinnamon stick, sugar and orange zest and spread over the base of the wok or baking tray. Place the wire rack in position and put on the lid of the wok or place the second baking tray on top of the first. Place on the hob over a high heat and wait until the rice mixture begins to smoke. Arrange the duck breasts on the rack and cover again. Smoke for 4-5 minutes, then turn off the heat and leave the duck to sit inside the wok or the tin for a further 3-4 minutes. If the meat is too rare after the smoking process, finish in the oven at 200?C/400F/gas mark 6 or in a covered frying pan. Serve with fried vegetables or noodles. Per serving: 484 Calories (kcal); 1g Total Fat; (1% calories from fat); 10g Protein; 106g Carbohydrate; 0mg Cholesterol; 17mg Sodium Food Exchanges: 6 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.