Jerky is a great way to process a few extra duck breasts into a treat. It makes for a hearty snack on a hike (or at home) and stores beautifully. To really take it to the next level, make sure to marinate the meat in a quality marinade for at least 24 hours. You can find one of our favorite marinade recipes on Hank Shaw’s Honest Food site.
Cut the skinless duck breasts into even slices with a sharp knife. Thickness is up to you. Thicker slices will take longer to dry. We like them about 1/4″ thick.
Evenly coat the meat in the marinade of your choice, marinating the slices for 24 hours in the refrigerator. If, like us, you forget about the meat for another day or two, that’s also OK. Marinating longer increases the salt content, but it also extends the expiration date.
Drain and dab the meat slices with paper towels and dry in a dehydrator at about 150°F until dry, but not brittle.