The story of my journey with duck jerky begins in my last recipe, Green salad with poached egg, duck jerky crumble and duck crackling. Because I was asked for the recipe for making duck jerky, I have spent part of last night and today making my own in an oven for the first time. It was a great success. I like mine better than Simon's cooked in the dehydrator. Mine sings much more of Gascony, the home of foie gras and ducks in France. Kate Hill wrote " I like to use the classic combination of ancient spices known as quatre epices, once used to help preserve meat..."(A Culinary Journey in Gascony, p99). I have used Kate's spice formula for dry rubbing duck breasts. Last night I prepared the spices, combined them with Armagnac to make the marinade. This afternoon I slow cooked the duck jerky. It is divine. I commend it to you. Of course you can use your own spices to get an entirely different flavor and just use the method.

Share: