I've made duck jerky out of mallards, wood ducks, black ducks, widgeon, ringnecks, scaup, and one merganser I accidentally felled with a corner-of-the-eye snap shot. All but the foul merganser tasted sublime. Slowly drying rich duck-breast fillets turns out pungent, densely flavored jerky. I start with a basic soy-teriyaki mixture, but you can also add apple juice, Worcestershire sauce, jalapeno peppers, brown sugar, and ginger.
--T. Edward Nickens