Duck, Duck, Jerk
A sublime answer to your tired waterfowl recipe
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
3/4 cup soy sauce
3/4 cup teriyaki sauce
1 cup red wine l 1 tablespoon Liquid Smoke
2 tablespoons freshly ground peppercorns
1 teaspoon red pepper flakes
2 teaspoons rosemary
1/2 teaspoon onion powder
Mix all marinade ingredients in a noncorrosive dish or plastic bag. Fillet the duck breast meat, then partially freeze or refreeze it; this makes the meat easy to slice. Carefully remove as much tendon and fat as possible. Slice 1/4-inch strips along the grain. Marinate them overnight. To prepare the jerky, use one of the following three methods. (Regardless of which you choose, check the jerky often. Cooking times will vary widely depending on the type of cooking equipment, thickness of jerky strips, and how close the meat is to the heat source.)
Smoker: Use the lowest heat setting possible for 3 to 7 hours.
Dehydrator: Dehydrate for 8 to 10 hours.
Oven: Spray the oven rack with cooking spray and line the bottom of the oven with aluminum foil. Drape the meat strips on the oven racks. Prop the oven door open 2 inches with a toothpick or short pencil. Cook at 150 to 170 degrees for 4 to 7 hours. When done, each strip should bend but not break. Store in your refrigerator or freezer.