Recipe: Duck Jerky

If you don't have a dehydrator, you can dry the meat in a warm oven or on the crackling backseat of a hot car.

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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