Marinade:
1 dressed duck (at least 5 pounds)
1/2 cup soy sauce
2 Tbs sourwood honey
2 Tbs sesame oil
1 Tbs fresh crushed ginger
1 star anise, lightly toasted and crushed
1 clove garlic, crushed

Tea-Smoke Spices:
1/2 cup black tea
1/2 cup dark brown sugar
3-4 cinnamon sticks
3 star anise
1/4 cup zest (peel) from orange
1 tsp fresh crushed ginger

Basting sauce:
1 Tbs sesame oil
2 tsp sourwood honey
1 tsp soy sauce
1/2 tsp kosher salt

1. Mix each of the spice preparations (the marinade, the tea-smoke spices, and the basting sauces) in three separate mixing bowls.
2. Clean the duck, trim off the excess skin at the neck and tail, and truss with butcher's twine. With a sharp knife tip or carving fork, poke small holes all over the skin (30-40 holes). Make sure to only break the skin...do NOT poke holes into the meat of the duck.
3. Place duck into a large cooking bag or freezer bag along with the marinade. Let the duck marinate for 24-36 hours in the refrigerator, turning at least once every 8 hours.
4. Preheat the grill to High. Place the Tea-Smoke spices into a small "envelope" made of aluminum foil. Poke a few hole in the top of the foil and place it on the grill. Once the grill temperature has reached high and the "envelope" has started smoking, remove the duck from the marinade, spit it, and place it on the rotisserie above the "envelope". Turn the heat down to medium, turn on the rotisserie.
5. After 30 minutes, baste the duck every 20 minutes with the basting sauce. Check for doneness with an instant-read thermometer...about 175 degrees is ideal.

Cooking note: When grilling duck, a lot of fat may fall on the fire. To prevent flare-ups I suggest putting a piece of aluminum foil on the which can catch the fat drippings as the duck cooks.