Duck or Goose Breast Jerky

Traeger Kitchen

Duck or Goose Breast Jerky

Prep Time



Cook Time




4 - 6




What's this?

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


  • 1 1/2 Cup soy sauce

  • 2 Tablespoon garlic salt

  • 1 1/2 Cup Teriyaki Sauce

  • 2 Tablespoon Tabasco

  • 3 Tablespoon Worcestershire sauce

  • 2 Tablespoon onion powder

  • 2 Tablespoon pepper

  • 1/4 Teaspoon cayenne pepper

  • 1/4 Teaspoon chili powder

  • 1 Tablespoon garlic, minced

  • 1 Tablespoon favorite BBQ sauce

  • 1/4 Cup brown sugar

  • 1 1/2 Cup water

  • 1/2 Bottle beer

  • Wild Duck or Goose Breast (4-5 lbs.)


  • 1

    When ready to cook, start the Traeger grill on smoke with lid open until fire is established (4-5 minutes). Close lid and preheat, for 10 minutes.
  • 2

    Mix all the marinade ingredients together in a small bowl. Stir until sugar is dissolved.
  • 3

    Remove skin from breast if any, trim any fat and place in the freezer for one hour. This will make slicing much easier.
  • 4

    Cut duck/goose breast using a very sharp knife. Cut into 1/4-inch strips.
  • 5

    In a large bowl, combine meat and marinade making sure it covers the meat. Place in fridge for 24 hours.
  • 6

    Remove the meat from marinade and place strips on paper towels or newspaper. Let sit for 15 minute to allow some of the marinade to drain off.
  • 7

    Sprinkle meat with black pepper or crushed red chili flakes if desired.
  • 8

    Spread meat in an even layer over grill grate and smoke for 2.5 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.
  • 9

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