Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           soy sauce
   2      tablespoons   Chinese Black Tea
   2      tablespoons   Szechwan peppercorns -- toasted and crushed
   1      teaspoon      five spice powder
   3      cups          water
   1      whole         duckling -- (4.5 lbs.), split
  12      whole         walnuts -- unshelled
     1/2  cup           Chinese Black Tea
     1/2  cup           hickory chips
     1/2  cup           brown sugar -- packed
                        Chinese plum sauce
                        Mandarin pancakes or flour tortillas
   6                    scallions

Preparation:

Mix soy sauce, 2T black tea, peppercorns, and five-spice powder with 3 cups of water. Remove all visible fat from duck halves. Place duck in non-reactive bowl. Cover with tea mixture and add additional water if necessary to barely cover. Crack walnuts lightly, but leave in shell and add to marinade. Marinate, refrigerated for 24 hours. Mix 1/2 cup black tea, hickory chips, and brown sugar. Put in smoker tray. Smoke-cook duck at 200F for about 2 hours or until meat thermometer registers 170F at thickest point. Add cracked walnuts to the smoker 15 minutes before duck is ready. Preheat broiler. Remove duck and walnuts. Shell walnuts. Broil duck briefly skin side up to crisp skin if desired. Slice from bone and serve with Chinese plum sauce, mandarin pancakes, whole scallions and smoked walnuts. Serve warm or at room temperature.