Wild Duck Floss

Name: Wild Duck Floss
Yield: Serves 2 servings
Ingredients: Cooked lean wild duck meat left after making broth...2 tablespoons (about 30 ml); Mirin...1 teaspoon (5 ml); Soy sauce...2/3 teaspoon (3 ml); pinch Five-spice powder...a; pinch Ground black pepper...a

sumi @sumi_6827609

In Japan, wild game birds are only eaten during the winter. After making broth with a wild duck, you can use the meat left on the bones to make meat floss. This recipe is lightly seasoned to let the natural flavor of the wild duck shine—it's best enjoyed on its own. There's no gamy taste, just fresh, fragrant, and delicious flavor—a perfect winter treat!

sumi @sumi_6827609

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Ingredients

Serves 2 servings

Cooked lean wild duck meat left after making broth...2 tablespoons (about 30 ml)
Mirin...1 teaspoon (5 ml)
Soy sauce...2/3 teaspoon (3 ml)
pinchFive-spice powder...a
pinchGround black pepper...a

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Steps

1

Cut or shred the cooked wild duck meat into 1/2-inch (about 1 cm) pieces.
2

Place the meat, mirin, soy sauce, five-spice powder, and black pepper in a small, deep saucepan. Stir to combine and cook over low heat.
3

Use a wooden spatula to stir and scrape the bottom of the pan as you cook. Keep the heat on low, occasionally removing the pan from the heat and then returning it, to prevent burning. If the heat is too high, the meat won't fluff up and may burn.
4

Cook until the liquid has evaporated and the meat is dry and fluffy.