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1/4 c. naturally brewed soy sauce
2 Tbs. plus 1/2 c. Chinese black tea
2 Tbs. Szechuan peppercorns, toasted and crushed
1 tsp. five spice powder
3 - 4 c. water, as needed
1 small duckling, about 4 1/2 lb., split
12 whole walnuts in shell
1/2 c. brown sugar
2 oz. hickory wood
Plum sauce
Mandarin pancakes (or substitute wheat tortillas)
6 scallions


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