Duck Jerky

Ingredients

• 2.5 pounds duck breasts – skin and silverskin removed, sliced 0.25-inch thick with the grain
• 0.5 cups soy sauce
• 0.25 cups Worcestershire sauce
• 2 tbsp brown sugar – packed
• 1.5 tsp black pepper – coarsely ground
• 1 tsp garlic powder
• 1 tsp onion powder
• 0.5 tsp red pepper flakes
• 0.5 tsp curing salt #1 (Prague Powder #1) – optional, for food safety and color

Instructions

1. Partially freeze the duck breasts until firm for cleaner slicing, 30–60 minutes.
2. Trim off skin and any silverskin. Slice the breasts with the grain into 0.25-inch-thick strips, keeping thickness even for consistent drying.
3. Whisk the soy sauce, Worcestershire sauce, brown sugar, black pepper, garlic powder, onion powder, red pepper flakes, and curing salt #1 (if using) in a bowl until the sugar dissolves.
4. Combine the duck strips and marinade in a 1-gallon zip-top bag or shallow nonreactive dish, making sure every piece is coated. Press out air, seal, and refrigerate 12–24 hours, turning once halfway through.
5. Drain the strips and pat very dry with paper towels. Arrange on wire racks set over baking sheets, leaving space between pieces.
6. Preheat the oven to 275°F. Heat the duck strips on the racks until they reach 165°F in the thickest pieces, 10–15 minutes; this step ensures poultry safety before drying.
7. Transfer strips to a dehydrator set to 150–160°F (or keep on the oven racks at the lowest oven setting with the door cracked). Dry 3–6 hours, rotating trays and flipping pieces once or twice. Blot any surface moisture or fat with paper towels during drying. Jerky is done when darkened, dry to the touch, and pliable: it should bend and crack at the surface but not snap.
8. Cool completely on racks, 30–60 minutes. Store in airtight bags or jars. For best keeping quality, refrigerate up to 3–4 weeks or freeze up to 3 months.