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Duck or Goose Breast Jerky

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8

Pecan

Birds of a feather… make really good jerky. Smoke duck or goose meat low and slow and meet your new favorite treat.

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  • 4-5 lb wild duck or goose breast

  • 1 1/2 Cup soy sauce

  • 1 1/2 Cup teriyaki sauce

  • 2 Tablespoon Tabasco

  • 3 Tablespoon Worcestershire sauce

  • 2 Tablespoon onion powder

  • 2 Tablespoon garlic powder

  • 2 Tablespoon freshly ground black pepper, plus more to taste

  • 1/4 Teaspoon Cayenne

  • 1/4 Teaspoon chili powder

  • 1 Tablespoon garlic, minced

  • 1 Tablespoon BBQ sauce

  • 1/4 Cup Brown sugar

  • 1 1/2 Cup water

  • 6 Ounce beer

  • red pepper flakes

  • 1

    Trim any skin and excess fat from the duck breast, then place in the freezer for 1 hour (this will make slicing much easier).

    • 4-5 lb wild duck or goose breast

  • 2

    In a large bowl, whisk together the soy sauce, teriyaki sauce, Tabasco, Worcestershire sauce, onion powder, garlic salt, black pepper, cayenne, chili powder, garlic, BBQ sauce, brown sugar, water, and beer until the sugar dissolves.

    • 1 1/2 Cup soy sauce

    • 1 1/2 Cup teriyaki sauce

    • 2 Tablespoon Tabasco

    • 3 Tablespoon Worcestershire sauce

    • 2 Tablespoon onion powder

    • 2 Tablespoon garlic powder

    • 2 Tablespoon freshly ground black pepper, plus more to taste

    • 1/4 Teaspoon Cayenne

    • 1/4 Teaspoon chili powder

    • 1 Tablespoon garlic, minced

    • 1 Tablespoon BBQ sauce

    • 1/4 Cup Brown sugar

    • 1 1/2 Cup water

    • 6 Ounce beer

  • 3

    Slice the duck breast into 1/4-inch-thick strips with a very sharp knife.
  • 4

    Add the sliced duck to the bowl with the marinade, making sure it is completely submerged. Cover the bowl and marinate in the refrigerator for 24 hours.
  • 5

    Remove the meat from the marinade and set on paper towels. Let sit for 15 minutes to allow some of the marinade to drain off.
  • 6

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

    180 ˚F

  • 7

    Sprinkle the meat with black pepper or red pepper flakes, if desired.

    • To Taste red pepper flakes

  • 8

    Arrange the meat strips in a single layer directly on the grill grates. Close the lid and smoke until the meat no longer feel soft but still bends, not snaps, in half. Start checking every 30 minutes after 2 1/2 hours, up to 8 hours.

    180 ˚F

  • 9

    Remove the meat from the grill and let cool completely. Store in resealable bags or an airtight container for up to 2 months. Enjoy!

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