Duck Taco
With Charred Corn Salsa and Crispy Fried Duck Skin
Various kinds of birds were traditionally hunted using arrows, nets, shotguns, bird darts, spears, bolas, slings and bare hands. Ducks may be a little more fatty than other game or domestic birds, but they are a good source of iron and protein and were one of the most commonly eaten birds among Indigenous peoples across Canada.
Ducks are hunted and prepared in a variety of ways by different Indigenous peoples, for example, they can be baked, roasted over a fire, boiled, dried, or smoked. Duck eggs are also eaten and feathers can be used on fletch arrows, decorate clothing and pillows. Duck bones were traditionally used on arrowheads and can be turned into beads.
Teetl'it Gwich’in Language Lesson
Duck | Dats’an
"I remember my oldest sister taking us duck hunting. We would drive on the highway and spend all night out hunting ducks. With the 24 hour daylight the time didn’t bother us. My mom would roast the ducks or make into soup, so rich and delicious."
- Chef Steph
Meet The Chef
Steph Baryluk
Chef Steph Baryluk created the Rooted Dining Commons and Catering menus at SFU. She is Teetl'it Gwich'in and is from Teetl'it Zheh (Fort McPherson), Treaty 11 Territory located in the Northwest Territories and now resides in Tsawwassen, BC with her husband and two kids. After completing her Red Seal as a Cook she knew she wanted to do more with her Indigenous roots. Chef Steph has hosted cooking classes and speaking engagements in her hometown, at the FAO in Rome, SXSW, and across the Lower Mainland. She also launched her own company, MRS B’S JERKY, which is a play on traditional caribou dried meat ‘Nilii Gaii’ but made with beef. She's excited to share her Indigenous cuisine and stories with the SFU community.
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