wlgorman wrote:never had duck jerky either. Is that a bad thing?
no its not a bad thing. personally i prefer goose jerky and cooking my ducks. if you can make jerky it'll be fine.
Jerky is great, pepper sticks better, summer sausage is better still. But they also go up in work involved. I brine it for, as stated, at least 24 hours. I use Seasalt, garlic, and fresh ground black pepper. I mix the seasonings then add water and allow the salt to be absorbed into the water, then add the duck (I cut it into strips, or for larger pieces I fillet the breasts thinly). for a VERY hot kick a pinch of cheyene pepper will really kick it up a notch..........