For the duck:
1 duck, 4 to 5 pounds, all fat removed
1/4 cup dry sherry wine
1-1/2 teaspoons Kosher salt
1 tablespoon fresh ginger, finely chopped
2 green onions, coarsely chopped
2 whole star anise, crushed
1 to 2 teaspoons coarsely ground black pepper
For the smoking packet:
1/3 cup black tea leaves
5 tablespoons raw rice
3 tablespoons packed brown sugar
1 green onion, slivered
1/3 teaspoon ground coriander seeds
Chinese rice or egg noodles
1. Thaw duck, if frozen. Remove neck and giblets from body cavity; rinse and pat dry. Pierce duck all over with a fork. Truss duck tightly.
2. In a small bowl combine sherry, salt, ginger, green onions, star anise, and pepper. Place duck in a large plastic resealable bag. Add marinade; rub inside duck cavity and on skin. Close bag and marinate in refrigerator 6 to 8 hours or overnight.
3. Meanwhile, prepare smoking packet: Mix tea, rice, and brown sugar on heavy-duty aluminum foil. Fold up ends to create a foil packet; poke small holes in it so smoke can escape.
4. Remove marinated duck from bag; pat dry. Grill/smoke as follows. For charcoal grills: Place smoking packet directly on prepared coals. Insert cooking grate and place duck, breast side up, in center of cooking grate. For gas grills: Remove one cooking grate and center the remaining cooking grate on grill. Place smoking packet in front left corner of grill on Flavorizer Bars, directly over heat source. Place duck, breast side up, in center of cooking grate.
5. Grill duck 1-1/2 to 2 hours or until meat thermometer inserted into thigh registers 180 F (82 C) and the juices run clear. Smoke may not last the entire cooking time, but will be sufficient to flavor the bird.
6. Remove cooked duck from grill and let stand 10 minutes. Carve into serving portions and sprinkle with green onion and coriander. Serve with Chinese rice or egg noodles.