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Ingredients
- 1 1/2 lb duck breast sliced thinly into 1/4" slices
- 1/4 c. soy sauce
- 1 Tbsp. Worcestershire Sauce
- 1/4 tsp garlic pwdr
- 1/4 tsp freshly-grnd black pepper
- 1/2 tsp onion pwdr
- 1 Tbsp. liquid hickory smoke flavoring
- 1 dsh Tabasco sauce
- 2 Tbsp. cream sherry
- 1/4 tsp red chili flakes
Directions
- Combine all ingredients and meat into a zip lock bag. Chill overnight, knead and turn bags several times during marinating process to fold in. Drain off liquids and put into dehydrator. Follow dehydrator instructions or possibly to your meat textured liking.
- If you do not have a dehydrator, you can turn your oven on to 150 to 200 degrees and dry for 5 to 7 hrs or possibly till meat feels hard, pat off excess fat beads and let cold. When using the oven, prop the door open slightly with a wooden spoon to allow moisture to escape.
- Comments: Just when I was trying to develop a good duck jerky recipe, along comes Ed Broskey, one of our The Sporting Chef friends. Seems Ed had a few duck breasts on hand and he figured out a way to use them up, presumably so which he could go shoot some more. Ed claims which he has picked up a few good ideas from the SportingChef.com pages and we're glad he was able to return the favor.
- Ed offers this tip - try slicing the breasts with an electric knife when still a bit frzn. It will keep the slices more uniform and will not tear up the meat. We both agree which this recipe would work great with just about any type of wild game. Ed has tried it with both goose and venison. Thanks for sharing Ed.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 316g | |
| Calories 361 | |
| Calories from Fat 125 | 35% |
| Total Fat 13.89g | 17% |
| Saturated Fat 5.41g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 178mg | 59% |
| Sodium 3947mg | 164% |
| Potassium 927mg | 26% |
| Total Carbs 9.8g | 3% |
| Dietary Fiber 0.7g | 2% |
| Sugars 3.4g | 2% |
| Protein 46.62g | 75% |
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