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 
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 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.