“teal”

Confit is a centuries-old method for salt curing a piece of meat, usually goose, duck or sometimes hog, then poaching it in its own fat.

Inspired by Steven Rinella’s “Top Game Meats,” here is another author’s take on a his favorite wild-game fare.

Does a ruthless winter and sopping wet spring spell boom or bust for waterfowlers and upland hunters?

No need to wait until the weather turns mind numbingly cold to take down some waterfowl—early season hunts offer abundant opportunity.

Here’s our Top 10 list of locations every waterfowler would give a precious bid to hunt.

A traditional French dish, cassoulet is a hearty stew of beans and meat that is often served table side in a cassole.

Federal duck stamps go on sale today and, while competition for the winning artwork is always fierce, I think Joe Hautman's woodie drake is as pretty as they come. Therefore there's no better year than this to join a growing waterfowl conservation tradition: buying not just one, but two duck stamps. I like to frame one stamp, and tuck my signed stamp (the one I hunted with) inside my duck journal as a memento.

We duck hunters are prone to irrational optimism. How else do you explain a group of people who can spend an entire day freezing our butts off in windy, pounding surf for just a duck or two (if we're lucky), only to go home, convince ourselves tomorrow will be better, and do it all over again? All we need is the slightest indication the duck hunting may improve.

The injury was horrific—when the mallard was rescued by a local New Zealand SPCA, the lower half of its bill was completely torn off and broken, leaving its tongue dangling through a hole under its chin.