Steps

1. 1

   Freeze the duck breast for about 1 hour until firm but not frozen solid to facilitate thin slicing.

2. 2

   Using a sharp knife, slice the duck breast into thin strips about 1/8 inch thick, cutting against the grain for tenderness.

3. 3

   In a bowl, combine kosher salt, black pepper, smoked paprika, and garlic powder to create the dry rub.

4. 4

   Coat the duck strips evenly with the dry rub mixture, massaging the spices into the meat.

5. 5

   Arrange the strips on a wire rack placed over a baking sheet to allow air circulation around the meat.

6. 6

   Dry the duck strips in a dehydrator set at 140°F (60°C) or in an oven with the door slightly ajar for 8-12 hours until the jerky is dry but still pliable, checking periodically.

7. 7

   Once dried, let the jerky cool completely and store in an airtight container in the refrigerator for up to 2 weeks.

Tips from the chef

• Slicing the duck while slightly frozen ensures uniformly thin pieces that dry evenly.

• Adjust drying time based on thickness and humidity; jerky should be leathery but not brittle.

• Use a dehydrator for best temperature control; if using an oven, monitor closely to avoid overheating.

• For a sweeter touch, a tiny pinch of powdered erythritol or a carnivore-safe sweetener can be added to the rub, but it is optional.

• Enjoy as a protein-packed snack on the go or paired with cheese for variety.