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1
About 3 hours before you plan to smoke the duck, place the breasts in a steamer over water and steam for 25 to 30 minutes.
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2
While the breasts steam, mix together the marinade ingredients in a lidded jar.
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3
When the duck has finished steaming, combine it with the marinade in a shallow, nonreactive dish or plastic bag and refrigerate for 2 hours.
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4
Bring your smoker to its appropriate cooking temperature.
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5
Remove the breasts from the refrigerator and drain them, discarding the marinade.
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6
Transfer the breasts to the smoker, skin sides up, and smoke until the duck is well-done but still moist, about 55 to 65 minutes at a temperature of 225 F to 250 F. Let the breasts sit for 5 minutes, slice the meat thin on the diagonal, and reserve.
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7
While the duck smokes, prepare the soup base.
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8
In a stockpot, warm the oil over high heat.
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9
Stir in the mushrooms and saute until they begin to soften, about 2 minutes.
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10
Add the onions and ginger and saute for another minute.
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11
Stir in the bok choy and pour in the stock.
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12
Add the soy sauce and both peppers, reduce the heat to medium, and simmer for 10 minutes.
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13
(The soup can be made to this point several hours in advance and refrigerated.
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14
Reheat it before proceeding.)
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15
Stir in the tofu and reserved duck, and heat just through.
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16
Remove the soup from the heat and quickly mix in the vinegar and sesame oil.
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17
Ladle the soup into bowls, top with the green onions, and serve immediately.
