Tea Smoked

2 tablespoons Chinese Black Tea 2 tablespoons Szechuan peppercorns -- toasted and crushed

1 teaspoon five spice powder

3 cups water

1 whole duckling (4 1/2 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

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.

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 craked 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.