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1
At least 10 hours and up to 24 hours before you plan to smoke the ducks, combine the paste ingredients with a mortar and pestle or in a food processor.
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2
Rub the ducks generously with the paste inside and out, and over and under the skin, being careful to avoid tearing it.
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3
Place the ducks in a plastic bag and refrigerate them.
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4
About 2 hours before you plan to smoke the ducks, remove them from the refrigerator and let them sit at room temperature for 30 minutes.
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5
Prepare the tea for steaming the ducks, placing the tea leaves in a large bowl.
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6
In a large pan, bring the water to a boil, and pour it over the tea leaves.
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7
Let the mixture steep 10 minutes.
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8
Pour the tea through a strainer into a large saucepan.
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9
Place the leftover tea leaves in a pie pan or other smokeproof dish and add the cinnamon, orange peel, and peppercorns.
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10
Reserve the tea leaf mixture.
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11
Arrange a bamboo steamer over the saucepan of tea and place the ducks in the steamer.
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12
(If one steamer isnt large enough for two ducks, make a double batch of tea and use two saucepans and steamers.)
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13
Steam the ducks over medium-high heat for 1 1/2 hours.
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14
Discard the greasy steaming liquid.
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15
Bring your smoker to its appropriate cooking temperature.
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16
If your smoker has dual grates, place the pan of tea leaves and spices on the lower one and transfer the ducks to the upper grate.
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17
If your smoker has a single grate, arrange the pan and the ducks alongside each other, with the pan closer to the heat source.
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18
Cook the ducks until they darken to a deep mahogany and their leg joints move easily, about 3 3/4 to 4 1/4 hours at a temperature of 225 F to 250 F.
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19
Serve the ducks hot or chilled.
