Trim fat and connective tissue, put in freezer until meat is firm.

Trim meat into 1/4" strips.

Mix all ingredients in bowl and stir thoroughly.

Add meat and mix until all surfaces are coated.

Cover and refrigerate for 6 to 24 hours, stir occasionally.

Place onto dehydrator racks, close but not overlapping. Put sheet at bottom to catch drips. Can fit four duck breasts.

Set dehydrator to 75 degree Celsius (165 degree Fahrenheit) and run for 5 to 7 hours. Jerky should crack but not break when bent.

6 hours seems to be the sweet spot.
Andrea likes hers very dry at 6.5 hours.

Can be done in oven, but might have trouble setting oven to such a low temp.

Alternate pellet smoker instructions:
6 hours at 165 degrees, smoke level 5, with charcoal added for flavor.

14 duck breasts took up 3.5 racks.

Let cool on racks. Store in airtight container. Can freeze or refrigerate if needed.