“Tag: duck”

I've been asked numerous times to name my favorite duck,but for the life of me I can't pick just one.

To avoid the error of repetitive over-calling, and to get the best results from your duck and goose calls, follow these can't miss tips.

Need a new duck hunting spot? Open a map. See those blue lines? They're rivers. They are duck highways. Now all you have to do is follow the advice in this article.

Late Thursday afternoon I achieved my goal of walking every aisle at the SHOT Show. Here are the five new products I'm most excited to test in 2011

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.

A meat's distinctive flavors reside in the fat, and with wild animals, it is all dependent on what they have been eating and where they came from.

This recipe for beer-battered, fried dove breast is simple and requires ingredients you likely have on hand after a dove hunt—birds and beer.

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.