August 16, 2006 Edition
The Basics: Calls Every Duck Hunter Must Master
Listen and Learn
There are eight calls every serious duck hunter should have in his or her arsenal. Learn these, and you will be able to bring ducks closer in nearly every hunting situation.
Listen to these Calls!
Don Young Talks About DU’s Work on the Louisiana Coast
Louisiana has the highest coastal wetlands loss rate of any state in the nation comprising more than 1,500 square miles of marsh over the past seven decades. Open-water habitats replace 25 to 35 square miles of the coast’s emergent wetlands every year. Don Young, executive vice president of Ducks Unlimited, spoke to reporters in New Orleans, La., on Aug. 1 about the work Ducks Unlimited has done and is planning to stop the loss of coastal marsh.
Read Don's Comments
Flying Dogs & Family
If there's anything better than hunting over spectacular dogs, it might be hunting with family. Wade Bourne gets a double dose with a hunt alongside Big Air champion dog Sly (a Chesapeake Bay Retriever, no less!) and his owners, as well as some quality time with the McCaskills, an Oklahoma duck-hunting clan.
Premiers Sunday, August 20 at 11:30 am Eastern on OLN.
| DU Events
DU Event Season Approaches!
Ducks Unlimited holds thousands of events across the country every year. Attend a local event in your area and take part in the fun while supporting the DU mission at the same time! Click here to find an event near your hometown this fall!
Wading Cinnamon Teal Decoy
This Cinnamon Teal decoy is cast from an original woodcarving by master carver Sam Nottleman. Numbered in a limited edition of 2,900. Measures approximately 10" x 6" x 4 1/2". Bidding for this item closes on Sunday, August 20 at 9 p.m. CDT.
| Wild Game Recipes
2 tablespoons vegetable oil
2 cups boneless duck breast, skin removed; cut across the “grain” into 1-inch strips
3 tablespoons Cajun spice
2 tablespoons butter
1 cup yellow onion, diced
1 cup celery, diced
3/4 cup green bell pepper, diced
1/2 teaspoon Tabasco sauce
4 garlic cloves, minced
2 cups chicken (or duck!) stock or broth
2 bay leaves
1 teaspoon dried thyme leaves
1 teaspoon dried basil leaves
1 1/2 cups peeled and diced tomato, drained (canned O.K.)
2/3 cup canned tomato sauce
1 teaspoon granulated sugar
4 cups warm cooked rice
Heat oil in a large skillet over medium-high heat. Season duck pieces with Cajun spice and add to skillet. Sear duck evenly until well browned. Remove duck from skillet. Add butter, onion, celery and bell pepper to skillet and sauté until vegetables are softened, about 5 minutes. Return duck to skillet and add Tabasco, garlic, chicken stock, bay leaves, thyme and basil. Simmer for 1 hour, covered. Add tomato, tomato sauce and sugar. Simmer until duck is tender and sauce has thickened to your liking. I like it about the thickness of a marinara sauce. Adjust seasonings. Serve over warm rice.
For the perfect wine pairing, our Certified Wine Professional recommends the DU Henehan Hills Sonoma County Zinfandel. Remember that a portion of each wine purchase goes to support Ducks Unlimited's ongoing efforts to conserve wetlands for the benefit of waterfowl, wildlife, and people. For a list of retailers carrying DU wines or to order online, visit www.signaturewines.com/du.
All New Recipes Online!
Looking for more recipes? Don't miss all new recipes from Sporting Chef Scott Leysath as seen on DU TV!
Did You Know?
If hen pintails lose their first nest to predators, they will renest, but usually only once. Hen mallards will attempt to nest as many as five times in a single breeding season.
More Waterfowl Facts
Pic of the Week
Submitted by DU Member