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Queen of the Grand Prairie

Wingmead is a name of Scottish origin that means “meadow of wings,” which is what the Grand Prairie of Arkansas becomes each year when ducks migrate here.

Caribou by You

Want to leave your whitetail comfort zone? Want to pursue large, exotic game of North America on your own terms? Head north.

Boom Time for Waterfowlers

The Prairie Pothole region, the famous “duck factory” from South Dakota to the prairie parklands of Alberta, has been blessed with abundant snowmelt and rain for several years. That means wetlands are staying wet, ensuring an abundance of ground critical to successful duck nesting. All of this equals one thing …

AmericanHunter.org's Top 25 Ducks (Part II)

Part of the allure of hunting North American waterfowl is the sheer diversity of species. But which of those species stands out above the rest? Kyle Wintersteen believes he's devised a way to determine the continent's "best" duck. Let the debate begin.

AmericanHunter.org's Top 25 Ducks (Part I)

Part of the allure of hunting North American waterfowl is the sheer diversity of species. But which of those species stands out above the rest? Kyle Wintersteen believes he's devised a way to determine the continent's "best" duck. Let the debate begin.

Duck Populations Hit All-Time High

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 World's Best Waterfowl Hunting

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

2011 Flood Ramifications

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

How to Make Duck Confit

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.

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