Tea-smoked and serviced in 3 courses:
4-5 lb duck rubbed with 1 clove smashed garlic and Indonesian spice mix (1/2 T of ____, 1/4 T of ____ ground with mortar and pestle) set on a can of Guinness 1/2 full with stout/water mix and neck cavity stuffed with sliced orange, 2 star anise and 1 cinnamon stick, plus neck and giblets (without liver) set in foil.
1 cup dry lapsang souchong tea, hydrated and placed in grill smoke box, Weber kettle with 35 charcoal briquettes per side for indirect heat, top grill grate removed, heated to 300 or 350 (see Notes.), duck set in round foil pan for fat surrounded by large rectangular foil pan for secondary containment (with foil giblet pack separately placed off to the side), opening every hour or when heat drops to add 7m to 8 coals per side and sprinkled with tea leaves each time.
Smoke 3 to 4 hours, remove duck, replace top grill grate with top off to get coals to bun hot, direct grill breasts skin side down to insure crispy skin. Remove crispy skin, slice into wedges, slice breast cross grain diagonally, pull leg and and separate and reserve thigh meat, gather all waste and place in a 2 qt pot with giblets, fill with water and boil for soup.
Course 1. Crispy Skin, Sliced Duck Breast and Mandarin Pancake with Hoisin Sauce (4 T soy sauce, 2 T black bean paste, 2 T peanut butter, 2 T or more brown sugar, 1 t hot chili oil, 1 t toasted sesame oil.)
Course 2. Vegetable Stir Fry with Duck Leg and Thigh.
Course 3. Duck Soup.
Notes:
250 was too low - it dried out the meat and didn't render enough fat.