Originally Posted by
The V
Man, that looks good... do you grind it up and then use one of those jerky caulking gun (for a lack of the correct term) to create your pieces? I tried making some this year by cutting into 1/4" slices and cooking in the stove... turned out crappy.. your looks good though!
1st piece of advice, DO NOT soak duck in buttermilk...
soak in salt water overnight to draw the blood out. This eliminates a lot of the wild taste. Then google "how to make duck jerky in the oven." Choose the first link. Cut the breasts & marinate per the recipe. I crushed peppercorns & sprinkled over the meat just before putting in the oven. Use wire rack(s) over a cookie sheet. Mine will only go as low as 170 degrees, so I propped oven door w/ a ball of foil & cooked for 4.5 hrs. This turned out awesome & got rave reviews from people who would not normally eat duck.