Chinese Five-Spice Rub

Rubs are primarily found in the West, but for centuries, the Chinese have used a fragrant mixture of star anise, fennel seeds, Sichuan and white peppercorns, cinnamon, and cloves to spice up their poultry and pork. Called five-spice powder, the mix varies from chef to chef and may include as few as four spices or as many as seven. To make a rub, I’ve added salt and brown sugar to a spice powder blend. Use 2 to 3 teaspoons per pound of meat. A 5-pound duck will take 1½ to 2 tablespoons.