In early winter magamo mallard ducks arrive from Siberia to winter on Lake Biwa. After the long flight the meat of the duck is lean. Over the winter the ducks naturally fatten up to stay warm. The winter ducks are treasured for the rich texture and natural sweetness that comes from the fat. The duck is prepared in a hot pot with tofu, leeks, Chinese cabbage (napa cabbage), and other vegetables and is a popular local dish.
Long ago the ducks on Lake Biwa were only eaten if they happened to be caught in a fishing net. Nowadays duck hunting is permitted from November to March when it is possible to eat dishes made with duck. Recently ducks are a hybrid of wild and domesticated duck.
Duck hot pot is a special treat in the cold winters. Umami comes from the duck and vegetables that fill the hot pot and is a great match with the slightly sweet fat of the duck. The umami-rich dish warms up the body.RECIPE_HEADEND