anyone have duck jerky/corned duck breast recipes

Chris Finch

Chris Finch

Well-known member
just seeing if anyone has any tried and true recipies

i only have two weeks of class left so my schedule looks like:
hunting, cooking, gas the boat up and repeat for my four week break:)
 
Here is a recipe my friend posted on our website a while ago. I tried it and will attest-IT IS AWESOME! I made a ruben caserole with it and some of my "city friends" couldn't get enough!

The hard part is the Morton's Tender Quick. It's important to properly preserve the meat. I know you can get it online. I found it at a local farm co-op.

Meat Preparation:
Very clean meat is priority one no matter what dish you are preparing. I cut off everything (fat, tendon, artery, etc.).
Ingredients:
I used 16 duck breasts (I used 4 goose breasts)
1.5 cup Morton's Tender Quick
2 Tablespoons Sugar
2 Tablespoon Brown Sugar
3 Tablespoons Pickling spice
2 Tablespoons Minced Garlic (comes in jar & easy to work with)
2 oz. of Apple Cider Vinegar

All the ingredients above are combined into a plastic bowl with lid, and covered in water. Drop breasts in mix.
I can only imagine it may improve with more time, but I refrigerated for 6 days, shaking/spinning the bowl at least once a day.

Cooking:
At the conclusion of the 6+ day "soak" time, remove bowl from frig. & rinse meat in cold water. Place meat into Crock Pot -or- Pot for Stove. Again cover with cold water 1 oz. of apple cider Vinegar, 2 tablespoons of Pickling spices, & a tablespoon of Dill.

For Pot on Stove: Bring to boil, cover and simmer for 3 hours. Remove from heat & let sit for 1 hour.

Crock Pot: Place on "high" for 30 minutes, & then cook on "low" for 4 hours. I have a feeling it might have been even more tender had I left it longer. Leave in Crock Pot 1 hour after turning "off".
Good luck!
Jon
 
This was a jerkey recipe that Kevin Layne posted on duckboats years ago. I haven't heard from Kevin in a long while and I hope he is well.

I am DEFINITELY going to try that corned bird recipe. I have wanted to do it for some time, and this gives me the motivation.

Enjoy,
Steve

Perfect Jerkey
6 pieces of duck breast cut into 1/4" strips across the grain
2/3 cup worchestershire
2/3 cup soy sauce
1 tablespoon salt
1 tablespoon garlic POWDER (not salt)
1 tablespoon onion POWDER (not salt)
2 teaspoons cayenne pepper (or more depending on preference)
1/4 cup brown sugar
Allow meat to soak 24 hours. Then lay meat out onto drying rack or hang on the rungs of the rack in the oven. Make sure to put a pan underneath to catch drippings. Set oven to lowest setting (mine is 250F) and crack oven door open. Allow to dry for at least 6 hours. Test to your preference of dryness. Believe me, this stuff NEVER lasts long!
 
I've used the Nesco jerky packets with ground up waterfowl and gotten good results. Not exactly a home-made recipe though :).
 
Here is a recipe my friend posted on our website a while ago. I tried it and will attest-IT IS AWESOME! I made a ruben caserole with it and some of my "city friends" couldn't get enough!

The hard part is the Morton's Tender Quick. It's important to properly preserve the meat. I know you can get it online. I found it at a local farm co-op.

Meat Preparation:
Very clean meat is priority one no matter what dish you are preparing. I cut off everything (fat, tendon, artery, etc.).
Ingredients:
I used 16 duck breasts (I used 4 goose breasts)
1.5 cup Morton's Tender Quick
2 Tablespoons Sugar
2 Tablespoon Brown Sugar
3 Tablespoons Pickling spice
2 Tablespoons Minced Garlic (comes in jar & easy to work with)
2 oz. of Apple Cider Vinegar

All the ingredients above are combined into a plastic bowl with lid, and covered in water. Drop breasts in mix.
I can only imagine it may improve with more time, but I refrigerated for 6 days, shaking/spinning the bowl at least once a day.

Cooking:
At the conclusion of the 6+ day "soak" time, remove bowl from frig. & rinse meat in cold water. Place meat into Crock Pot -or- Pot for Stove. Again cover with cold water 1 oz. of apple cider Vinegar, 2 tablespoons of Pickling spices, & a tablespoon of Dill.

For Pot on Stove: Bring to boil, cover and simmer for 3 hours. Remove from heat & let sit for 1 hour.

Crock Pot: Place on "high" for 30 minutes, & then cook on "low" for 4 hours. I have a feeling it might have been even more tender had I left it longer. Leave in Crock Pot 1 hour after turning "off".
Good luck!
Jon
Click to expand...

I do the same thing with geese, but let them soak for 20 days in the fridge. make the finest corned beef I have had.
no fat and not stringy.
 
I made some jerky this weekend.
Recipe was pretty simple:
6 ducks worth of sliced breast meat
1/4 cup soy sauce
1/4 cup of cooking sake
A bunch of black pepper and garlic powder (did not measure but at least a teaspoon of each and could have used more)
a dash of chili powder.
Marinated for 3 hours, in the dehydrator for about 7 hours.
Came out pretty darn good.
Dont be afraid to pile on the spices, it needs it.
 
me and my buddy have a bag of geese from early season we have been hemming and hawing over what to use it for, but i guess ill take it and corn it.

the duck jerky sounds like a winner to
 
Here is a recipe my friend posted on our website a while ago. I tried it and will attest-IT IS AWESOME! I made a ruben caserole with it and some of my "city friends" couldn't get enough!

The hard part is the Morton's Tender Quick. It's important to properly preserve the meat. I know you can get it online. I found it at a local farm co-op.

Meat Preparation:
Very clean meat is priority one no matter what dish you are preparing. I cut off everything (fat, tendon, artery, etc.).
Ingredients:
I used 16 duck breasts (I used 4 goose breasts)
1.5 cup Morton's Tender Quick
2 Tablespoons Sugar
2 Tablespoon Brown Sugar
3 Tablespoons Pickling spice
2 Tablespoons Minced Garlic (comes in jar & easy to work with)
2 oz. of Apple Cider Vinegar

All the ingredients above are combined into a plastic bowl with lid, and covered in water. Drop breasts in mix.
I can only imagine it may improve with more time, but I refrigerated for 6 days, shaking/spinning the bowl at least once a day.

Cooking:
At the conclusion of the 6+ day "soak" time, remove bowl from frig. & rinse meat in cold water. Place meat into Crock Pot -or- Pot for Stove. Again cover with cold water 1 oz. of apple cider Vinegar, 2 tablespoons of Pickling spices, & a tablespoon of Dill.

For Pot on Stove: Bring to boil, cover and simmer for 3 hours. Remove from heat & let sit for 1 hour.

Crock Pot: Place on "high" for 30 minutes, & then cook on "low" for 4 hours. I have a feeling it might have been even more tender had I left it longer. Leave in Crock Pot 1 hour after turning "off".
Good luck!
Jon
Click to expand...

I do the same thing with geese, but let them soak for 20 days in the fridge. make the finest corned beef I have had.
no fat and not stringy.
Click to expand...



Can you get the Mortons tender quick at the grocery store???Chris
 
You may be able to find the Tender Quick in a large, or specialty grocery store. My local, rather large, grocery didn't have it. We have a few Amish communities in this part of the state. The co-op where I purchased mine has several stores in those neighborhoods. I was able to get a box shipped from one of those areas store-to-store.

I know you can get it on line. Just google it.

Jon
 
For deer jerky I do half Dale's sause and half teriyaki. Its simple and just as good as anything else. If you want to kick it up sprinkle a BBQ rub, season salt, black pepper, or red pepper. I like the rub and the black pepper.
 
Here is a recipe my friend posted on our website a while ago. I tried it and will attest-IT IS AWESOME! I made a ruben caserole with it and some of my "city friends" couldn't get enough!

The hard part is the Morton's Tender Quick. It's important to properly preserve the meat. I know you can get it online. I found it at a local farm co-op.

Meat Preparation:
Very clean meat is priority one no matter what dish you are preparing. I cut off everything (fat, tendon, artery, etc.).
Ingredients:
I used 16 duck breasts (I used 4 goose breasts)
1.5 cup Morton's Tender Quick
2 Tablespoons Sugar
2 Tablespoon Brown Sugar
3 Tablespoons Pickling spice
2 Tablespoons Minced Garlic (comes in jar & easy to work with)
2 oz. of Apple Cider Vinegar

All the ingredients above are combined into a plastic bowl with lid, and covered in water. Drop breasts in mix.
I can only imagine it may improve with more time, but I refrigerated for 6 days, shaking/spinning the bowl at least once a day.

Cooking:
At the conclusion of the 6+ day "soak" time, remove bowl from frig. & rinse meat in cold water. Place meat into Crock Pot -or- Pot for Stove. Again cover with cold water 1 oz. of apple cider Vinegar, 2 tablespoons of Pickling spices, & a tablespoon of Dill.

For Pot on Stove: Bring to boil, cover and simmer for 3 hours. Remove from heat & let sit for 1 hour.

Crock Pot: Place on "high" for 30 minutes, & then cook on "low" for 4 hours. I have a feeling it might have been even more tender had I left it longer. Leave in Crock Pot 1 hour after turning "off".
Good luck!
Jon
Click to expand...

I do the same thing with geese, but let them soak for 20 days in the fridge. make the finest corned beef I have had.
no fat and not stringy.
Click to expand...



Can you get the Mortons tender quick at the grocery store???Chris
Click to expand...

like Jon said
I order mine online, I ordered two packages and they have lasted a very long time.
 
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