INGREDIENTS

INSTRUCTIONS

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.  NOTES : This recipe is verbatim from the
Cookshack cookbook. Here are  the changes I usually make:  Often, I
leave out the walnuts and it still is great. 2. Rather than  crisping
the skin under a broiler, I use a propane torch to give a  more uniform
result. 3. I prefer flour tortillas (the small, handmade  ones from
Trader Joes that I steam-heat in the Freshomatic). The  paper-thin
mandarin pancakes you can get frozen at Asian stores dry  out very
quickly. 4. I prefer duck sauce over plum sauce for this  dish. 5. I
jullienne the scallions. 6. Each person makes their own  "taco" by
spreading a little duck sauce on the tortilla, then adding  a few
pieces of duck and some slivers of scallion.  Recipe by: Smoked Foods
Cookbook, Vol.1 by Cookshack  Posted to bbq-digest by Bill Ackerman
<ackerman@cordless.com> on Apr  8, 1999, converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 340
Calories From Fat: 53
Total Fat: 6g
Cholesterol: 20.4mg
Sodium: 1008.2mg
Potassium: 199.7mg
Carbohydrates: 62g
Fiber: 2g
Sugar: 30g
Protein: 9.9g