Goose or Duck Jerky
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
7 hrs
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Total Time
7 hrs 15 mins
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Servings
10
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Calories
183 kcal
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Course
Main Course, Snacks
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Cuisine
American
Goose or Duck Jerky
Description
The process begins by slicing the breast meat into quarter-inch strips, then soaking the slices in a well-mixed marinade of water, kosher salt, optional curing salt (Instacure No. 1), Worcestershire sauce, garlic powder, thyme, cayenne pepper, porcini mushroom powder, and brown sugar. The meat is refrigerated for 24 to 72 hours, with periodic massaging to ensure even flavor penetration and saltiness balance.
After marinating, the meat strips are patted dry and dried either in a food dehydrator at 140°F or placed on a wire rack in a warm oven until the meat is sufficiently dried but still flexible, which takes about 6 to 8 hours. The jerky can be stored refrigerated indefinitely or at room temperature for about a month.
This method produces salty, savory jerky with a blend of spicy, umami, and sweet notes from the marinade ingredients. Optional curing salt can be used for preservation but is not mandatory.
Ingredients
- 3 pounds skinless, de-fatted duck or goose breast
- 2 cups water
- 2 tablespoons kosher salt
- 1/2 teaspoon Instacure No. 1 (optional)
- 1/4 cup Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon thyme dried
- 1 teaspoon cayenne pepper
- 1 teaspoon porcini mushroom powder optional
- 3 tablespoons brown sugar
Instructions
- Slice the duck breasts into roughly 1/4 inch thick strips. Mix remaining ingredients well in a large bowl. Put the meat into the marinade and massage it all around to coat evenly. Pour everything into a seal-able plastic bag or container and set in the fridge. Marinate for at least 24 and up to 72 hours -- the longer it is in the mix, the saltier the meat will get, but the more flavorful it will be. During the marinating process, massage the meat around in the bag to keep all the pieces in contact with the marinade.
- Remove the duck from the bag and pat dry with paper towels. Either follow your dehydrator's instructions for making jerky (I dehydrate mine at 140°F), or lay the strips on a wire rack set over a cookie sheet. Set the rack in an oven set on Warm until the meat is dried out, but still pliable, about 6 to 8 hours. Store either in the fridge indefinitely, or at room temperature for up to 1 month.
Notes
- This recipe can be adapted by using duck meat instead of venison for chipotle-flavored jerky variations.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 183 kcal
% Daily Value*
| Calories | 183kcal | 9% |
| Carbohydrates | 5g | 2% |
| Protein | 26g | 52% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 129mg | 43% |
| Sodium | 1588mg | 66% |
| Potassium | 401mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 121IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 26mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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