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, a proud Teetl’it Gwich’in from Teetl’it Zheh (Fort McPherson), Treaty 11 Territory, draws deep inspiration from her Arctic upbringing, where hunting, fishing, and land stewardship shaped her connection to food and cultural heritage.
With more than 10 years of experience as a Red Seal Indigenous Chef, Steph is passionate about preserving and sharing Indigenous culinary traditions through education, culinary training, and community engagement.
Named one of Canada's Top 100 Most Powerful Women in 2024 and a recipient of the WXN Food Industry Award, Chef Steph is a leader in advancing Indigenous food systems. From community kitchens to the global stage, she combines her culinary expertise with advocacy to inspire future generations while promoting sustainability and celebrating Indigenous cultural heritage.
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