*  Exported from  MasterCook  *
                    Tea Smoked Duck with Smoked Walnuts
 Recipe By     : Smoked Foods Cookbook, Vol.1 by Cookshack
 Serving Size  : 4-6    Preparation Time :0:00
 Categories    : Chicken/Duck/Turkey
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4  cup           soy sauce
    2      tablespoons   Chinese Black Tea
    2      tablespoons   Szechuan 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
 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 
 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 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.
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 NOTES : This recipe is verbatim from the Cookshack cookbook. Here are the 
 changes I usually make:
 1. Often, I leave out the walnuts and it still is great.
 2. This recipe is for an electric smoker. I made it once in a weber kettle 
 (using the indirect method) by placing the tea/chips/sugar in an aluminum 
 foil tray which I placed on the coals.
 3. Rather than crisping the skin under a broiler, I use a propane torch to 
 give a more uniform result.
 4. 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.
 5. I prefer duck sauce over plum sauce for this dish.
 6. I jullienne the scallions.
 7. 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 
 8. Carving the duck into bitesize pieces requires more skill than I have.