Featured Article |
Duck Numbers Up Slightly Overall
Preliminary report shows
increase in breeding ducks for 2007
MEMPHIS,
Tenn., July 11, 2007 - The U.S. Fish
and Wildlife Service (FWS) today
released its preliminary report on
mid-continent breeding ducks and
habitats, based on surveys conducted
in May.
Overall, duck populations increased
14 percent since last year with an
estimated 41.2 million breeding
ducks on the surveyed area. As a
result of winter snowfall and good
precipitation, habitat conditions
are similar or slightly improved
compared to conditions in 2006.
Full Story & Species Breakdown
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DU in D.C. |
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The
ducks need your help to keep a
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program alive. Congress is
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and the Wetlands Reserve Program
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The Wetlands Reserve Program has
restored more than 2,000,000
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farmland, providing critical
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integral in helping to offset
the 80,000 acres of wetlands
that continue to be lost in the
U.S. each year. It is a totally
voluntary conservation program.
WRP funding will be eliminated
by Congress unless you
take action.

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Waterfowl Trivia |
Know Your Ducks
So, you think your waterfowl IQ is pretty sharp? See if you can identify the name of the waterfowl species with following traits:
- I am a medium-sized dabbling
duck, but my size doesn't slow
me down. I'm a swift flyer and
often twist and turn like a
teal.
-
Because
one-third of my diet is animal
matter (invertebrates), some
people don't think I'm good to
eat. What they don't know is
that on the rice prairies of
east-central Arkansas, Texas and
California, I eat lots of waste
rice, so I taste like most other
dabbling ducks (but let's keep
that quiet).
- My large, spatulate bill
earned me a nickname known for
miles around, but this big bill
serves a purpose. I have
something called lamellae on my
bill. They look like teeth and
work like a sieve, allowing me
to sift out mud and water, while
retaining seeds, bugs and other
good grub.
Stumped?
Click here for the Answer!
Brush up on your Waterfowl IQ in our Waterfowl Gallery!
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Featured Cooking Video |
Duck Burritos
From the frying pan to the fryer, it's the finest in wild game recipes with Fresh from the Field, featuring chef Scott Leysath.
Here's a great dish with lots of
flavor that you can use with either
freshly cooked or leftover duck
breast.

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Pic of the Week
Submitted by DU Member
Stebin Horne
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