The one nobody expects to like and then does. Duck and maple, richer and sweeter than anything else we make. What duck jerky tastes like Duck is the fattiest meat in our range, and that changes everything about how it eats. Where elk and venison are firm and lean, this is softer, richer, and rounder in the mouth. The maple isn't a glaze sitting on top — the fat carries it through the whole stick. Sweet and savory at the same time, and closer to a breakfast flavor than a snack one. People who don't normally reach for sweet jerky tend to make an exception here. Raised in Michigan Farm-raised duck from Michigan — the same state as the smokehouse that makes it. The meat doesn't travel far, and it's handled by people working an hour or two from where it was raised. Who it's for Anyone who finds most jerky too dry. This is the opposite problem. Kids. Sweet, no heat, and different enough to be interesting. People who think they've tried everything. Duck jerky is genuinely rare, and maple duck more so. Why it's blended Like every specialty meat we carry, this is blended. It's partly a texture decision and partly regulatory — blending with an inspected meat brings the whole product under the federal stamp. Duck brings plenty of fat on its own, so here the blend is doing less work than it does on our leaner game. How it's made Hardwood smoked in small batches at Zick's Specialty Meats in Michigan, a family smokehouse running the same recipes for over forty years. No MSG. No fillers. USDA inspected every production day. See exactly what's in it → Available as a single, 10-count, or 24-count. Every variety bundle includes a maple duck stick.
