Key in my opinion to good duck jerky is liquid marinade.
Cure and dry seasoning still leaves too much of the gamey taste in it.
Cut into thin strips while still halfway frozen and soak and change out the water until it remains clear in the refridge. This can take a while sometimes. It will turn from dark red to a light brown when its ready.
My favorite is Backwoods HOT, its comes with everything so just follow its directions.
For everyone else that doesnt like it spicy I make a sweet, smoky, peppered concoction. Its got liquid smoke, course pepper, ginger, cure, lemon juice, brown sugar, worc sauce, A1, garlic and onion powder, and water.
Its more of a layered taste, first you get a sweet and smokey flavor finished with the garlic and pepper on the back end.
I just eyeball everything when mixing it all up so cant give you exact measurements, but there are similar recipe online.
Everyone who has ever tried it has really liked it and had no idea it was duck. Marinade for 24hours in the fridge.
Set dehydrator for 160. Hot goes for 4 hours, concoction usually between 5-6 hours.