“gadwall”

Want to dabble in divers but don’t know how? Here’s a primer to get you started.

Waterfowlers sometimes overlook the flavor and volume of meat on the legs and thighs of ducks, but when cooked properly, they’re tender, juicy and delicious. If you like spicy wings and dry ribs, you’ll love the combination of ingredients in this recipe.

Large ducks like pintails, mallards and gadwall, provide lots of protein to feed a family or hunting camp. Served on a bed of long-grain rice, this recipe could quickly become your favorite aromatic fowl recipe.

A painting by Diane Ford of Bethesda, Md., has been selected as the winner of the 2021 California Duck Stamp Art Contest.

This recipe has a short list of ingredients but strongly delivers on flavor. Duck and fruit go well together, and adding a rich cheese is a great way to create a new and exciting meal.

Be it a bucket list hunt in a land of giants, an anniversary escape with a loved one, a quick scouting trip turned big-buck showdown or the culmination of a trophy slam, American Hunter readers searched for and found opportunity near and far this past year.

Phil Robertson is 76. He hunts every day of duck season, and when he’s not hunting, he’s building blinds, working on his levy or catching catfish. He spent a hot minute with our man reflecting on the Duck Commander legacy he created 50 years ago that today promotes faith, family and duck hunting.

Contributor Mike Roux gives some tips on how to set decoys in the early season.