Peking Duck Jerky with Five-Spice Glaze
Thin duck breast strips are marinated in a classic Peking-style blend of hoisin, five-spice and rice vinegar, then slowly dehydrated at low temperature. The glaze caramelizes during drying into a glossy, aromatic crust. The result is an intensely savory snack with an unmistakable Asian character.
Ingredients(for 1 kg)
Instructions
Preparation
20 min + 30 min freezingRemove skin and excess fat from duck breast. Briefly freeze, then cut across the grain into 4-5 mm thin strips. Whisk all marinade ingredients until smooth.
Marinating
12-24 hours (refrigerator)Combine strips and marinade in a zip bag or covered bowl. Marinate in the refrigerator for at least 12 hours, turning occasionally. Allow excess marinade to drain before dehydrating.
Dehydrating
10-14 hours at 65-70 °CPlace strips in a single layer on dehydrator racks. Dehydrate at 65-70 °C. After 5-6 hours, flip strips and optionally brush lightly with remaining marinade. Done when strips are pliable but no longer moist and show slight cracks when bent.
Cooling & Storage
1-2 hoursAllow jerky to cool completely on a rack before packaging – residual heat causes condensation. Store in an airtight container at room temperature for up to 2 weeks, or in the refrigerator for up to 4 weeks.
Pro Tip
Briefly freeze the duck breast (30 min) before slicing – this makes it much easier to cut even, thin strips. Halfway through drying, flip the strips once and brush lightly with remaining marinade for a more intense glaze.
Glossary Terms
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