Photo (c) 2013 by Holly A. Heyser

Photo (c) 2013 by Holly A. Heyser

This week on Good Food, Duck Duck Goose author Hank Shaw returns to give us a lesson in duck charcuterie.

There is a long tradition of curing and smoking waterfowl, some of it developed by kosher-observant European Jews. Duck sausage is also popular in China.

Shaw says that the process for curing and smoking duck is largely similar to working with pork.

A dehydrator is useful for making this Duck Jerky, but you can also dry the meat in a warm oven or on the crackling backseat of a car during the summer.

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