Prepare the spice rub by crushing the tea with your fingers and adding the rest of the ingredients
Make sure the Duck is dry and score the breast in a crosshatch pattern
Score the legs as well
Drizzle some sesame oil over it followed by the spice run and coat the entire bird
Place the bird over a trivet in a roasting pan
Add the star anise, cinnamon and garlic to the base of the pan so it flavours the duck fat
Roast in a preheated oven for 1 hr and 20 mins
Remove and drain out the duck fat and keep aside
Add the green pepper, onion, mushrooms, ginger and mandarin to the base or the pan and return to the oven for another 40 mins
In a pan add some of the duck fat and cook the cubed potatoes till golden brown
Once cooked keep the bird aside and transfer all the veg to a pan with the liquid, add the tea and squeeze the mandarin juice and heat an then ad the cornstarch slurry
