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Traeger Kitchen


Duck or Goose Breast Jerky

Prep Time

30 Minutes

Cook Time

8 Hours

Effort

Pellets

Oak

Birds of a feather… make really good jerky. Smoke it low and slow for 8 hours and meet your new favorite treat.

Ingredients

How many people are you serving?

4

Units of Measurement:

Marinade

  • 1 1/2 Cup soy sauce

  • 1 1/2 Cup teriyaki sauce

  • 2 Tablespoon Tabasco Pepper Sauce

  • 3 Tablespoon Worcestershire sauce

  • 2 Tablespoon onion powder

  • 2 Tablespoon garlic salt

  • 2 Tablespoon pepper

  • 1/4 Teaspoon cayenne pepper

  • 1/4 Teaspoon chili powder

  • 1 Tablespoon minced garlic

  • 1 Tablespoon favorite BBQ sauce

  • 1/4 Cup brown sugar

  • 1 1/2 Cup water

  • 1/2 Bottle beer

main

  • 5 Pound wild duck or goose breast

  • black pepper or crushed red pepper (optional)

Steps

  • 1

    Mix all the marinade ingredients together in a small bowl. Stir until sugar is dissolved.

    Ingredients

    • 1 1/2 Cup soy sauce

    • 1 1/2 Cup teriyaki sauce

    • 2 Tablespoon Tabasco Pepper Sauce

    • 3 Tablespoon Worcestershire sauce

    • 2 Tablespoon onion powder

    • 2 Tablespoon garlic salt

    • 2 Tablespoon pepper

    • 1/4 Teaspoon cayenne pepper

    • 1/4 Teaspoon chili powder

    • 1 Tablespoon minced garlic

    • 1 Tablespoon favorite BBQ sauce

    • 1/4 Cup brown sugar

    • 1 1/2 Cup water

    • 1/2 Bottle beer

  • 2

    Remove skin from duck/goose breast if any, trim excess fat and place in the freezer for one hour. This will make slicing much easier.

    Ingredients

    • 5 Pound wild duck or goose breast

  • 3

    Slice duck/goose breast into 1/4 inch strips using a very sharp knife.
  • 4

    In a large bowl, combine meat and marinade making sure it is completely submerged. Place in fridge for 24 hours.
  • 5

    Remove the meat from marinade and place strips on paper towels, letting them sit for 15 minutes to allow some of the marinade to drain off.
  • 6

    When ready to cook, set Traeger temperature to 180°F and preheat, lid closed for 15 minutes.

    Grill180 ˚F

  • 7

    Sprinkle meat with black pepper or crushed red pepper flakes if desired.

    Ingredients

    • black pepper or crushed red pepper (optional)

  • 8

    Lay slices in an even layer over grill grate and smoke for 2-1/2 to 3 hours checking every thirty minutes after that until the meat no longer feels soft. You want it to still bend in half, not snap.

    Grill180 ˚F

  • 9

    After 8 hours, remove the meat from grill and allow to cool. Store in resealable bags or an airtight container for up to 2 months. Enjoy!

    Grill180 ˚F

Cooking Notes

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