Smoked Duck Thighs for the Big Green Egg from Richard in FL

Duck Thighs 4This Chinese Smoked Duck Thighs recipe for the Big Green Egg is a Richard Howe original.    Richard began his kamado journey back in the 60s when he bought his first kamado grill in SE Asia.  Richard resides in Melbourne, FL and currently owns four Big Green Eggs.  He has quite the selection of Big Green Egg recipes.  Scroll the Big Green Egg recipe contest selection to browse all submitted recipes.  Pick your favorite by clicking on the Facebook “like” button.

If you have an original Big Green Egg recipe that you would like to submit to Outdora’s Big Green Egg recipes contest, please email it to  Read contest guidelines here.

Duck Thighs 2


8                      Duck, Thighs


1 Cup             Soy Sauce

2 Tbs             Dry Sherry

2 Tbs             Turbindo Sugar

3 Tbs             Honey

2-3 Tbs         Hoisin Sauce

2 Cloves       Garlic, Minced

1 Tbs              Sesame Oil

1 Tsp              Chinese 5-Spice Powder

1/2 Tsp         Cayenne Pepper.

Duck Thighs 3

Smoke: (In A Foil Pouch)

1 Tbs               Celestial Seasonings, Orange Spice, Black Tea

1 Tbs               Oolong Tea

1 Tbs               Green Tea

Seasoning Salt to Serve

2-3 Tbs           Schezuan Pepper Corns

2-3 Tbs           Sea Salt


1          Took Jaccard Meat tenderizer machine and poked each thigh 2-3 times. Mixed marinade together and placed the thighs in a gallon Zip-loc bag and into the refrigerator for 2 days. Rotating every now and then.


1          Set small BGE up indirect, 250-275°F with some mahogany chips and the aluminum pouch of tea, pierced slightly to allow the smoke out. Basted with the marinade after about an hour. Pulled after 1 1/2 hours.

To serve:

1          Take the schezuan peppercorns and salt and grind in a morter & pestle or a spice grinder. Dip pieces of duck in the seasoning salt.

Side Dish:

1          Took the left over marinade, and heated to reduce in volume a little, added equal parts honey and horseradish, about 2 Ozs each, some butter and cooked, yellow squash, zuccinni, spanish onion. sliced, chinese eggplant, ( the thin white-purpleish ones), Served over basmati rice.

Servings: 4

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