Clean duck, rub inside and out with lots of pepper powder and a bit of salt. Put half the ginger and spring onion inside. Pour Shao Hsing wine on top and rest of ginger and spring onion. Leave to marinate for at least 45 minutes.
Once marinated, boil enough water to cover the duck and boil for 15 minutes. Drain water and pat dry the duck.
Put sugar, tea and spices into the wok and heat over low heat until fragrant, constantly stirring. Put a metal frame type thing so the duck won't touch the spices. Put the duck on top and cover the wok. Smoke on very low heat for 45 minutes. There will be lots of oil and the sugar will burn and stick, so use a wok that has already sustained a lot of damage.
Once done, take out the duck. Traditionally, the duck is deep fried to make the skin crispy, but duck is already really fatty, so we roasted it in a very hot oven on a roasting rack so the fat drains out. Roast until skin is crispy enough, but make sure you don't overcook it.
Enjoy with peking duck pancakes, hoisin sauce and sliced cucumber.