and a deep appreciator
of water fowl),
best efforts were put forth to carefully apply the dark gamey meat to the dinner table.
A really good meal.
A super fine bird.
*1 wild duck, defeathered and fully cleaned
*3 celery stalks
*1 full head of garlic, in skin
*2/3 cup tamari
*1/4 cup water
*3 Tablespoons maple syrup
*1 Tablespoon rice vinegar
*1 tablespoon fresh grated ginger
*sour cream for serving
*lettuce for serving
Rise duck with cold water. Pat dry. Place in a dry crockpot with celery, head of garlic and onion. Season liberally with sea salt and black pepper. Pierce duck skin a few times with a sharp knife.
Place on low heat for the course of a day. Remove duck skin and lift meat from bones with a fork. Transfer to a bowl. Reserve garlic.
Meanwhile, bring tamari, water, maple syrup and rice vinegar to a simmer in a small saucepan. Add 3 cloves of softened garlic from crockpot and ginger. Whisk. Reduce contents by over half. Strain through a sieve and return sauce to saucepan. Add shredded duck meat. Gently simmer until meat has absorbed most of the liquid.
Serve on warm corn tortillas with shredded lettuce, sour cream, chopped scallions and lime wedges.