Duck Jerky with Asian Spices
Mallard Duck Recipe
1Setup & Prepare
About This Recipe
Duck breast is marinated in Asian spices and honey then slowly dried to create tender, flavorful jerky. The five-spice and sesame oil blend creates exotic flavors while the careful drying process produces perfect texture that's both chewy and tender.
Cultural Context
This preparation applies ancient preservation techniques to duck breast while incorporating Asian flavor profiles. The method transforms premium meat into portable, protein-rich snacks that showcase duck's versatility beyond traditional preparations.
2Ingredients
Shopping List
3Cooking Instructions
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Meat Preparation: Partially freeze duck breast for easier slicing. Slice with the grain into 1/4-inch strips.
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Marinade: Combine all ingredients except duck in large bowl. Add duck strips and toss to coat evenly.
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Marinating: Marinate 4-8 hours refrigerated for deeper flavor penetration.
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Dehydrator Method: Arrange strips on dehydrator trays without touching. Dry at 155°F for 6-8 hours until meat cracks when bent but doesn't break.
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Oven Method: Arrange on wire racks over baking sheets. Dry at lowest oven temperature with door slightly open, 4-6 hours.
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Testing: Properly dried jerky should crack when bent but not break completely.
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Storage: Store in airtight containers up to 2 weeks at room temperature, longer refrigerated.
4Chef's Notes & Pairings
Chef's Notes
- Consistent thickness ensures even drying
- The honey helps create attractive color and balanced flavor
- Don't over-dry or jerky becomes brittle
Wine Pairing
Light beer or sake complement the Asian flavors while providing palate cleansing between bites.
Nutrition Facts
Per serving: 165 calories, 24g protein, 6g fat, 4g carbohydrates. High-protein snack with exotic flavors.
