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This issue of the DU Newsletter proudly brought to you by:
TailTRICK Deer Decoys
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- White Goose Wizards
- February Gear Guide
- Deke Training Tip:
Natural Delivery to Hand
- Chapter Spotlight:
Little River, N.C.
...and more
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Favorite January Photos
Check out our selections for the past month
Our monthly member photo slideshow is back! We've picked our favorite member photos of the day from January and put them together for you.
View the slideshow now!
Member Tip
Feathers and Flies
Fully utilize the resource by saving your duck and goose skins. You may be able to give your waterfowl skins to a fly-fishing friend or to your local tackle shop. (Selling or bartering feathers, however, is illegal.) Some skins are more valuable than others to fly-tiers, so check to see which they prefer.
–J.L. Abbott
Norcross, Ga.
Monthly Dog Training Tip
From the basics to the blind
Gain retriever training insight from Mike Stewart of Wildrose Kennels as he trains Deke, Drake and a number of other dogs in everything a waterfowl retriever needs to know. From puppy to hunting partner, Stewart offers dog owners everything from the basics to complex training tips.
Watch it now!
Chapter Spotlight
Little River Chapter
Under the guidance of DU Regional Director Larry Wilkins, North Carolina's Little River Chapter pulled off a very successful event this past year with their annual dinner in October.
Read more
Cast Your Vote by Feb. 15!
Help us choose DU's 2011 Artist of the Year
It's time once again to choose your favorite for the 2011 Artist of the Year competition. Check out this year's entries and cast your vote today! Voting ends Feb. 15.
What's up on Capitol Hill?
Get weekly updates from DU's public policy team in Washington, D.C.
Ducks Unlimited's public policy work is key to conserving waterfowl habitat and maintaining hunters' rights across the continent. Sign up for our weekly Conservation Issues Briefing newsletter today & stay abreast of all the policy issues concerning wetlands and waterfowl.
Read more
Partner Spotlight
Shop.ducks.org
The all-new DU Store is up and running at shop.ducks.org. You can find high-quality apparel for men, ladies and kids, as well as gifts for the whole family!
Shop now and help support Ducks Unlimited! |
Feature | White Goose Wizards
Light goose hunting Q&A with Tony Vandemore
 Hardcore snow goose hunters are familiar with the name Tony Vandemore. Vandemore, a flyway manager serving with Avery Outdoors, hunting partner Tyson Keller and their crew of fanatical waterfowlers have redefined today's Light Goose Conservation Order, the federal mandate that allows the very liberalized hunting of snow geese throughout the months of February and March and into April. This month, M.D. Johnson sits down with Vandemore to talk spring snow geese.
Read more | More hunting tips
Gear Up | February Gear Guide
For waterfowl hunters, February is the month when duck decoys are stored for the off season.  That doesn't mean waterfowl hunting is finished, because the Light Goose Conservation Order can keep you in the field well into spring. This month's gear guide offers a wide variety of gear for duck and goose hunters alike—after all, it's never too early to start planning for next season's opening day.
View the guide | Past gear guides
DU Magazine | The Big Chill
A group of veteran waterfowlers shares advice on hunting Canadas as the season winds down
Late-season geese can be boom or bust depending on the conditions and how well one prepares. But when things go right, goose hunting in January and February can be extraordinary.
Read more | More DU Magazine features
Featured Video | Using Electronic Calls for Snow Geese
Avery Photography and Media Relations Specialist Tyson Keller explains how to use electronic calling to bring in snow geese.
Watch video
Giving Back | Easier Donations in 2010
Support DU each month without breaking the bank
 Donating to DU has never been easier. Enroll in our Monthly Giving Program and spread out your donations over time, making it easier to support DU's conservation efforts every month of the year. Remember, even as waterfowl hunting seasons wind down, DU continues to work to fill the skies with waterfowl next season. We thank you for your support.
Learn more about the program
DU News | Recent Headlines
• Conservation leaders seek to clear up Clean Water Act
 • Illinois receives third easement benefitting waterfowl
• Hopkins named Conservationist of the Year by Mississippi Wildlife Federation
• SportDOG Brand® announces recipients of 2009 Conservation Fund grants
• Ducks Unlimited celebrates World Wetlands Day
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!
Read more about the DU Insurance Program or visit ducks.locktonaffinity.com to sign up now!
To print the recipe, use your mouse to highlight the recipe text. Go to File > Print and choose "Selection" for Print range. The recipe will be in color unless you set your printer to grayscale.
Recipe Spotlight
Wild Duck Andouille Gumbo |
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| Ingredients |
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Seasoning: ½ tsp. of each of the following:
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- Salt
- Black pepper
- Cayenne
- White pepper
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- Paprika
- Onion powder
- Garlic powder
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Gumbo
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- 2 c. wild duck, chopped
- 1 c. onion, diced
- 1 c. green bell pepper, diced
- ¾ c. celery, diced
- ¾ c. okra, sliced
- 1¼ c. all-purpose flour
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- 1¼ c. vegetable oil
- 2 qt. chicken stock
- 1½ c. andouille sausage
- 1 tsp. garlic, minced
- Salt & pepper to taste
- Hot sauce to taste
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| Cooking Instructions |
- Combine ingredients for seasoning mixture. Toss duck with ½ of seasoning mixture and set aside for 30 minutes.
- Combine ½ the flour and the rest of the seasoning mixture. Toss duck with flour/seasoning until well coated.
- In a small pot, heat ¼ c. oil until very hot. Fry duck until brown on all sides and meat is cooked. Drain on paper towel.
- Scrape bottom of pan to loosen remaining particles. Heat oil back to high and gradually add reserved flour. Cook, whisking constantly, until the flour is dark red-brown to black, approximately 3-4 minutes.
- Remove from heat and add onions, peppers and celery, stirring constantly. Return to medium heat and cook until vegetables are tender.
- Add cold stock a little at a time to the roux to form a smooth consistency. Bring to a boil, reduce to a simmer and add okra, duck, andouille and garlic.
- Simmer 15-25 minutes, stirring often until it begins to thicken. Remove from heat.
- Adjust seasoning with salt, pepper and hot sauce to taste. Serve over a mound of cooked white rice.
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