Duck Biltong
Homemade duck biltong cured with salt, marinated, coated in aromatic spices, and slowly dried until tender and intensely flavorful.
Updated : 10 March, 2026
Easy
More than 1 hour.
Ingredients
1.5 kilograms
Duck breast
90 grams
Sea salt
Spices
80 grams
Coriander seeds
20 grams
Peppercorns
6 grams
Garlic powder
10 grams
Smoked paprika
Liquid
0.5 cup
Apple cider vinegar
2 tablespoon
Worcestershire sauce
1 tablespoon
Honey
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Begin by trimming the duck breasts. Remove any excess fat as well as all visible silver skin and sinew, but leave enough fat to cover one side of the breast. Check carefully for any remaining feathers and pluck them out individually. Avoid burning them off with a blow torch, as this often leaves remnants embedded in the skin.
Step 2
Once the duck breasts are properly trimmed, rinse them under cold running water to clean them. Pat them dry with paper towels and weigh the meat. Multiply the weight in grams by 0.06 (6%) to calculate the correct amount of coarse ground salt needed for curing.
Step 3
Rub the salt evenly over the duck breasts and place them skin-side down to cure for 30 minutes. After this time, flip the meat over and cure for another 30 minutes. Once the curing is complete, remove the salt by wiping it off with a clean cloth. Do not rinse with water.
Step 4
While the duck is curing, prepare the spice mixture. Toast the coriander seeds in a dry pan until fragrant. Grind them in a coffee grinder until they are flaky but not too fine. Grind the black pepper without toasting it first, aiming for a medium-fine texture. Add the smoked paprika and dried garlic, then mix everything together thoroughly. Spread the spice mixture onto a tray and set aside.
Step 5
Next, mix the wet ingredients and pour the marinade over the salted duck breasts in a non-reactive container. Let the meat soak in the marinade for 1 hour, turning it every 15 minutes to ensure even flavour distribution. After an hour, remove the duck breasts from the marinade and pat them dry with paper towels.
Step 6
Place the duck breasts into the prepared spice mixture and press the spices firmly into the flesh. Let the meat rest for 5 minutes, then repeat the coating process so that a second layer of spices adheres well.
Step 7
At this stage, it is best to weigh each duck breast individually and label them so you can monitor their weight loss during drying. If you are drying them in a biltong box or open drying space, hang the meat using non-reactive metal or plastic hooks. If using a dehydrator, attach the weight labels with toothpicks.
Step 8
For most people, especially those living in small apartments or humid climates, using a dehydrator is the easiest method. Set the dehydrator to its lowest temperature setting and avoid using a timer. Place a small thermometer with a wire probe inside to monitor the temperature, as dehydrators are not always precise. Drying usually takes about 2-3 days.
Step 9
Continue drying until the duck has lost 50% of its original weight. Once fully dried, vacuum seal the biltong tightly to help equalize moisture and allow the flavour and texture to mature. Store it in the refrigerator for 2-3 days before slicing.
Step 10
If you do not have a vacuum sealer, wrap the meat tightly in plastic wrap instead. After this resting period, the biltong can be frozen for long-term storage. When vacuum sealed and refrigerated, it will keep for several months.
Author note
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