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Jerky kit — gun, seasonings, cure, everything for homemade jerky
Adjustable stand — hold cookbook or tablet at eye level while cooking
Authentic jerk blend — allspice, scotch bonnet, thyme for grilling
Professional dehydrator for jerky, fruit leather, herbs, powders
Affordable stackable dehydrator for jerky, herbs, fruit leather
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Jerky kit — gun, seasonings, cure, everything for homemade jerky
Adjustable stand — hold cookbook or tablet at eye level while cooking
Authentic jerk blend — allspice, scotch bonnet, thyme for grilling
Professional dehydrator for jerky, fruit leather, herbs, powders
Affordable stackable dehydrator for jerky, herbs, fruit leather
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MAKING THE MARINADE - Have your way with the roasted juniper berries, cinnamon, nutmeg, ginger, cloves, freshly ground pepper, salt flakes and red pepper flakes (optional) with your mortar and pestle ensuring everything is ground and mixed. The aroma will be intoxicating and worth the workout. You can whiz them in a small coffee grinder if the pounding doesn't do it for you. Add the Armagnac to the spice and mix into a loose paste (less one healthy sip/slurp for the cook - I figure you need to KNOW what the duck is experiencing). ADMINISTERING THE MARINADE - slice the the duck breasts into thin strips (approx 1 inch wide and 3-5 inches long). Put into a glass bowl. Add the spice marinade and massage all the pieces thoroughly to ensure they are suitably introduced. Cover and put into the fridge. Just before you go to bed, sneak back the fridge and tenderly massage again. Cover and leave the chemistry do its own thing. A magic marriage of flavors will occur. PREPARING TO COOK - next day take the duck out of the marinade and dry thoroughly with paper towels. Discard the marinade and the wet paper towels. Cover a large flat baking tray with foil and place baking wire racks on top. Carefully place the marinated duck strips on the racks with adequate space between to allow the warm oven air to circulate and assist the drying. SLOW, SLOW COOKING - bake in a moderate oven (170F fan-forced) for 5-6 hours or until the duck strips are dried but still flexible. Remove from the oven and cool. DUCK JERKY CRUMBLE - take 3/4 cup of frozen jerky and put in a small food processor. Whizz until you see medium size crumbs (think medium-sized breadcrumbs - that's the size you're aiming for). Great for sprinkling on a salad or soup for an unexpected hit! As Julia Child would say, in this the 100th year since of her birth, "Bon appetit!"