Ingredients

2 boneless muscovoy or moulard duck breasts (with skin)

1 tbsp whole Szechuan peppercorns

1 tsp coarse kosher salt

1tsp five-spice powder

1 cinnamon stick (6 inches) broken into small pieces

2 tbsp loose black tea leaves

1tbsp dry mesquite wood chips for the tabletop smoker

1/2 tsp dried orange peel

1/2 tsp vegetable oil

Marinade

2 tbsp sake

1 tbsp soy sauce

1 tsp liquid honey

1/2 tsp grated gingerroot 

Instructions

Prepare the marinade: In a bowl, combine sake, soy sauce, honey and ginger.

With a sharp knife, make scores in duck skin, through the fat (do not cut into meat), about 1/2 inch apart in a crosshatch pattern. Place duck in a large sealable plastic bag and pour in marinade. Seal, toss to coat and refrigerate for at least 2 hours or up to 4 hours, tossing occasionally.

In a heavy skillet, over medium-low heat, stir peppercorns and salt for 3 to 5 minutes, or until peppercorns are toasted and fragrant. coarsely grind in a clean coffee or spice grinder. Stir in five-spice powder.

Remove duck from marinade, discarding marinade, and lightly pat dry. Sprinkle duck with pepper mixture.

Line the bottom of the stovetop smoker with a double layer of heavy-duty foil, leaving a 3-inch overhang along the edges.

In a bowl, combine cinnamon, tea leaves, mesquite and orange peel. Pour into the center of the smoker and spread out evenly to 1/4 in ch thick in the middle of the bottom pan. Place the drip pan over the mixture and set the grill rack in the smoker. 

In a skillet, heat oil over high heat. Place duck skin side down and sear for 2 to 3 minutes, or until a deep golden brown.

Transfer duck to the grill rack. Fold the foil inward and skip on the smoker cover, closing it almost all the way. Heat over high heat for 5 to 10 minutes, or until steady wisps of smoke appear. Close the lid and reduce heat to medium. Smoke duck for 8 minutes.

Turn off heat and let duck stand in smoker for 10 minutes, until a meat thermometer inserted in the thickest part of a breast registers 150 degrees Fahrenheit  for medium-rare, or until desired doneness. Carefully open the smoker and transfer duck to a cutting board. Transfer to a cutting board, tent with foil and let rest for 5 to 10 minutes before slicing. Serve warm or at room temperature.