This issue of the DU Newsletter proudly brought to you by:
Collectibles Insurance Services
- Hunting Video Tips
- '09 Waterfowl Forecast
- September Gear Guide
- Favorite August Photos
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Favorite August photos
Member Photo Slideshow
Check out some of our favorite DU member photos from August!
Since most pre-season dog training is done in warm weather, make sure you are familiar with early symptoms of heat prostration and hypoglycemia (low blood sugar). Beware of these symptoms: unsteadiness, confusion, weakness and usually dark red gums. Early detection and prompt first aid will lessen the likelihood of fatal or long-lasting consequences.
–Kim Gugisberg, DVM
The Leavenworth DU Chapter is a unique chapter in that the committee consists of Armed Forces members, retirees and base employees from Fort Leavenworth. Pulling their military experience and backgrounds together for recruitment, event organization and committee camaraderie, the chapter became Kansas Chapter of the Year in 2008 and is hosting a number of events this year.
Jack Daniel's is supporting the efforts of Ducks Unlimited to conserve the wetlands of North America by once again offering a limited-edition bottle of Jack Daniel's Single Barrel whiskey. Presented in a commemorative gift tin, the bottle features a special medallion with the official Ducks Unlimited logo. The gift set also includes two limited-edition glasses and a custom print by famed artist Jim Killen. A portion of every purchase is donated to further DU's conservation efforts.
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Please contact Jack Daniel's at www.jackdaniels.com/contact.aspx or call 888.551.5225 for more information on the 2009 Jack Daniel's commemorative gift tin.
Feature | Sunrise. Camera. Action.
Tips for shooting video in the blind like a pro
The Opening Day Video Contest is underway and while you're gearing up and heading out to the field, it might be a good idea to read a few video tips from the pros. Clay Baird, manager of DU Video Productions, has offered his expertise to everyone interested in the video contest. This information is as priceless as your hunting videos.
DU Magazine | 2009 Waterfowl Forecast
Improved habitat conditions on the prairies this spring helped duck numbers reach the highest level in a decade
by Matt Young
This year offers a good example of how the distribution of breeding ducks can shift dramatically from one spring to the next. In 2008, much of the Dakotas, Montana, and the Canadian prairie was dry. As a result, many breeding ducks simply bypassed the parched grasslands and settled farther north in the parklands and boreal forest, where wetland conditions were more favorable. In 2009, runoff from a heavy snowpack and frequent spring precipitation produced good to excellent waterfowl breeding habitat across the Great Plains states and parts of Prairie Canada.
September Waterfowl Gear Guide
September has arrived and many waterfowl hunters will be spending time in the field this month. Whether in a layout blind, boat or sitting in the high grass, the DU E-Newsletter editorial team has pulled together a list of gear that will come in handy for every waterfowl hunting situation. Make sure to check out our daily Gear Features, part of the Opening Day Web site.
View the guide
Featured Videos | DU Migration Map & Goose Decoy Tips
We're featuring two videos this month. Learn more about the
DU Waterfowl Migration Map and get some great tips from Justin Tackett for an effective Canada goose decoy spread.
Enter the Opening Day Video Contest!
DU News | Recent Headlines
Partner Spotlight | LifeLock
As a Ducks Unlimited member, you understand the importance of protecting our wetlands. To thank you for your help, DU has partnered with LifeLock to help you protect your identity. Become a LifeLock member today by visiting www.lifelock.com or calling 1.800.LIFELOCK (543.3562). Use the promotion code 'DUCKS1' to get a special offer, plus save 10% off your LifeLock membership!
Recipe Spotlight | Spanish Duck
submitted by Jason Neider of East Troy, Wis.
- ¼ cup olive oil
- 4 cloves garlic, sliced
- 3 baskets white mushrooms (quartered) or 5 large portabella caps (sliced)
- Salt & pepper to taste
- Generous splash of dry Spanish sherry
- 2 tsp. fresh lemon juice
- 4 duck breasts
- 8 oz. heavy whipping cream
- 4 Tbsp. minced garlic
- 3 Tbsp. Cajun seasoning
- 3 cups dry Spanish rice
- Place the duck breasts in a zip-top bag with the heavy cream, minced garlic and Cajun seasoning. Shake well and let sit overnight in the refrigerator, then for at least 4 hours at room temperature.
- Heat the olive oil in a large sauce pan or wok on medium heat. Add garlic slices. When the garlic wilts and loses color, turn up the heat and add the mushrooms, tossing and shaking the pan so the garlic doesn't burn.
- When the mushrooms begin releasing their juices, add the sherry and lemon juice. Cook down to about 2 Tbsp. of liquid in the pan.
- While preparing the mushrooms and garlic, heat another frying pan over medium-high heat. Once hot, add your duck breasts with some of the juices and garlic from inside the bag. This should take about half the time the garlic and mushrooms take to cook. Turn the breasts often and cook to just over medium rare.
- Have the Spanish rice cooked and ready to serve.
- Arrange the plate: Rice first, then mushroom mix, sliced duck across the top. Garnish with chives if you like.
- This recipe should serve four (or two if you want to double up on the meat!). A good Pinot Noir may be served as well.