Duck Jerky Five-Spice
Aromatic duck jerky with the distinctive flavor of Chinese five-spice powder and a deep umami note.
Ingredients(for 1 kg)
Instructions
Preparation
20 MinutenRemove all skin and visible fat from duck breast, freeze for 1-2 hours and then slice against the grain into 3-4 mm strips.
Preparing the Marinade
10 MinutenGently warm dark soy sauce, five-spice powder, rice wine and brown sugar in a saucepan, stir until sugar dissolves, then let cool.
Marinating
24 StundenAdd duck strips to the cooled marinade, mix well, cover and let marinate in the refrigerator for 24 hours, turning occasionally.
Draining and Arranging
10 MinutenRemove strips from marinade, carefully pat dry with paper towels and arrange on dehydrator trays with sufficient spacing.
Dehydrating
8-10 StundenDehydrate at 70°C for 8-10 hours, swap trays and flip strips every 2 hours to ensure even drying.
Quality Check and Storage
15 MinutenCheck jerky: it should be dark brown, pliable and dry. After cooling, vacuum seal or pack in jars with oxygen absorbers.
Pro Tip
Since duck meat is fattier, be sure to remove all visible fat, as fat inhibits dehydration and causes the jerky to go rancid faster.
Save this recipe to your smoking journal?
With Curination you can scale recipes, track projects, document by voice and browse over 1,269 recipes.