Beautiful fresh Duck to work with. Amazing product and quality.
9 Days start to Finish.
Day 1. Trim, score fat sprinkle with brown sugar, Worcestershire sauce and Brown Vinegar.
Day 3. Spice with your favourite biltong spice, I used Safari from Crown National. 35 to 40g per kg of Duck.
Day 5. Pat dry with paper towel and hang in dryer.
Day 9. Ready to be enjoyed... PERFECTION!!!!