The Blue Duck tries to create a rustic kitchen ambience in the midst of one of M St’s uber-urbanized concrete corridors. Design-wise, it doesn’t quite work for us; the Amish quilts and hand-crafted wood accents seem to clash with the modernist clean lines and art-gallery interior. Food-wise, the experiment is a smashing success: the menu sources off of farms across the country, bringing diners lovely mains like a pork terrine and trotter croquette made from pigs in Virginia, crab cakes sourced from the waters of Louisiana, and sturgeon caviar plucked from the Columbia River in Washington State.