Heat a large frying pan or wok lined with foil. Pour the tea leaves in with the sugar.
Season the duck fillet with salt and pepper. Place the duck on a rack and then into the pan. Place the lid on and smoke for 20-25 minutes.
Bring a pan of water to the boil and blanch the baby carrots and leeks for 2-3 minutes. Drain.
Heat a little oil in a non-stick pan and sauté the vegetables with the seasoning for a few minutes to braise.
Remove the duck from the heat and allow to rest. Slice on the diagonal and serve the baby vegetables alongside.