Make the marinade: boil tea with sliced ginger in two cups water, cool. Add thick soy sauce, vinegar, pepper. Taste, add 3 1/2 Tsp seasalt. Pour into 2.5 gallon jumbo size ziplock bag.

Trim the duck and marinade overnight: use scirrors to remove wing tips, loose skin, and cut the backbone on both sides through the ribs, easy like cutting flowerstems. Save backbone, wingtips, skin, neck to make fresh duck soup later. See recipe in here. Lay duck with breast up, press with the palm of your hands till duck is flat. Put in jumbo ziplock bag with marinade, rest 4 hours on counter, turn, marinade overnight in fridge.

Smoke the duck in the barbecue, skin up. Light half a chimney of mesquite charcoal coals at one end of the barbecue, when white hot, add half the soaked wood, loose tea from pot, smoke duck half an hour.
After half an hour, glaze duck with ginger honey syrup, add other half of soaked oakwood on top of fire, smoke another half hour, or till meat on legs pulls back from the bone.

Wiggle duck leg, if it feels loose, duck is done. Lift smoked duck from barbecue. Cover with aluminum foil, rest half an hour before serving. Slice breast across the grain, slice legs and thighs along the bone. Enjoy.

Use bones from smoked duck carcass to make smoked duck wild rice soup, see recipe in here. Dispose of bones in bokashi garden fermenter.