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In This Issue
  • Opening Day Preview
  • August Gear Guide
  • Seasons & Limits
  • Favorite July Photos

...and more

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2010 DU Calendar
photos selected!

With more than 2,000 great photos submitted by our members, we've finally narrowed them down to the top 19, which will appear in the extended edition of the 2010 Ducks Unlimited Calendar.

Click here to view the chosen members and their photos!

View the list of winners and
their photos!


Our favorite July photos
Member photo slideshow

Check out some of our favorite DU member photos from July!
Click here to view the slideshow of Favorite July Photos
Watch slideshow


Member Tip
First frost

If you use willow branches to camouflage your blind, cut them before the first frost. They will retain their leaves much longer.

–Terry Lindsay, Athens, Ill.


Chapter Spotlight
Johnson County, N.C.

After putting on the largest-ever conservation fund-raising event in their county last October, the Johnson County DU chapter is more than qualified to be this month's spotlight chapter.

Read more

Read more about the Johnson County Chapter


Partner Spotlight
Lockton Affinity

The Ducks Unlimited Insurance Program offered by Lockton Affinity provides DU members with insurance options for their firearms and hunting clubs. This is a great way to protect your most valuable assets and support Ducks Unlimited at the same time. Learn more about the program.

Lockton Affinity / DU Insurance Program

Getting coverage is easy. Download an application today at www.ducks.locktonaffinity.com (on the Firearms Insurance page) or call 888-544-2076, and program representatives will be happy to help you.

Feature | Get ready for Opening Day

The countdown to Sept. 1 has begun

Click to watch the Opening Day preview! As the long, hot summer days fade into the shorter, cooler days of fall, waterfowl hunters everywhere are itchy, restless and wishful. With news of strong duck numbers this season, the word anticipation is an understatement for most duck hunters. Opening day is right around the corner, so take a peek at what DU's serving up on First Flight-Opening Day this fall.

The ultimate waterfowl hunters' resource on the Web will be back this September with the DU Migration Map, a video contest, blogs, hunting tips and tactics from industry experts and more! Get a sneak peek with the Opening Day preview video and start gearing up for Sept. 1! Visit ducks.org for more details.

First Flight-Opening Day is brought to you by our proud sponsors: Federal Premium, Realtree, LINE-X, Hevi-Shot, Beretta and Winchester Ammunition.


August Waterfowl Gear Guide

Click here to read the August 2009 Waterfowl Gear GuideEarly waterfowl seasons in many states will be opening up within a month. Canada geese, teal and wood ducks are first on many waterfowl hunters' lists. Do you have everything you need for these early-season excursions? Here are a few last-minute recommendations from the DU E-news editorial team that could improve your chances in the early season.

View the guide


Liberal seasons recommended nationwide

Duck populations strong, FWS calls for higher bag limits

Read FWS recommendations for seasons/limits The U.S. Fish and Wildlife Service is recommending liberal limits in all four flyways for the upcoming hunting season. Highlights of the proposed frameworks include: a full season on pintail, with a one-bird daily bag limit in the Atlantic, Mississippi and Central flyways; a two-bird daily bag limit in the Pacific Flyway and a full season on canvasbacks, with a one-bird daily bag limit offered nationwide. Additionally, the USFWS is proposing a bag limit of two scaup in the Atlantic, Mississippi and Central flyways for the full season and a bag limit of three scaup in the Pacific Flyway for 86 days.

Read the full recommendations


DU Magazine | Teal Time

Kick off the waterfowl season with a little teal action

Read more of 'Teal Time' from DU Magazineby Wade Bourne

September teal hunting is a great way to start the season in non-waterfowl-producing states in the Atlantic, Mississippi and Central flyways. The September teal season is also a good tune-up for the "big duck" season to follow. It's an opportunity to get some decoys out, run the boat, test out a new shotgun and give the retriever a little practice for more serious fetching chores to follow. Here are some tips for where, when and how to bag these early migrants.

Read more


Featured Video | Initiating Young Hunters

Wade Bourne shares some tips on welcoming new hunters into the field and making them waterfowl hunters for life.

Click to watch Initiating Young Hunters

Watch video | Submit a video


DU News | Recent Headlines




Recipe Spotlight | Kevin Knight's
Caribbean Curried Wild Duck
submitted by Kevin Knight of Michigan Center, Mich.

Ingredients
  • 1 good-sized wild duck (cleaned but not skinned; cut into pieces)
  • 2 heaping Tbsp. curry powder
  • ½ red onion, chopped into pieces and divided into 2 portions
  • 3 large cloves of garlic, chopped and divided into 2 portions
  • 1 tsp. paprika
  • 1 tsp. cayenne powder
  • 1 tsp. dried thyme
  • 1 Tbsp. dried basil or 1 sprig fresh basil leaves
  • ¼ fresh lime or lemon (optional)
  • 3 Tbsp. vegetable oil
  • Salt to taste
  • 1 tsp. black pepper
  • 5-6 medium golden or Idaho potatoes, quartered
Cooking Instructions
  1. Rinse and dry duck pieces with clean kitchen towel.
  2. In large pot, fry duck in hot oil over low-medium heat (do not use smoking hot oil!), turning regularly until slightly browned, then cover and remove from heat.
  3. Add ½ cup water, curry powder, 1 portion chopped onion, 1 portion chopped garlic, thyme, paprika, basil, salt, cayenne powder and black pepper.
  4. Over medium heat, gently sauté duck and spices for about 20-40 minutes, stirring occasionally to avoid sticking.
  5. Remove from heat and add potatoes and enough water to cover both meat and potatoes. Allow to boil on high heat for a few seconds, then immediately turn to low heat and let cook until duck is tender and potatoes are fully cooked. This may take 20-60 minutes, depending on the toughness of the meat.
  6. Remove from heat, add remaining portions of garlic and onion, juice from ¼ lime or lemon (optional) and remove from heat.
  7. Serve over steamed white rice and enjoy!

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Newsletter Editor: Chris Jennings
Director of Internet Services: Anthony Jones
Executive Editor: Tony Dolle
Contributing Editors: Mike Checkett  |  Laura Houseal  |  Christopher Henderson
Newsletter Designer: Emily Havens

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