17 Oct 2010 morning duck hunt with Islandbowhunter.

[Islandbowhunter]

Okay, birds are finally dealt with! Ready for dinner and sleep...

[Marc]

Must be nice I just woke up from my nap, getting ready to gull down a box of KD and head to the garage for a pluck and gut session myself.

[aliagha]

great work guys, keep up the good shooting./..

[303Brit]

Nice work guys, you guys are gunna have some tough thumb calluses if you keep that up.

303

[Marc]

I can't get over how many migratory birds are here already. I don't recall seeing pintails in the numbers I've been seeing and shovellers as well. The last couple of times I was in Dinsdale there was a could couple hundred ducks in there feeding in the puddles, the bad thing is you can not shoot anything that's not a Canada goose in there. All you can do is just sit or lay there and enjoy the show. On Saturday I even had a snow goose come within range and I couldn't shoot it how frustrating do you think that was.

The North must be getting pounded with bad weather, lets just hope the ducks stick around and don't migrate any further.

[Mr. Dean]

Got my 1st ducks today!

Congrat's on your hunt.

[Tanya]

Sounds great Marc, congrats. We had a slow weekend, but it's always fun to get out there.

Duck bruger: Grind the meat, add 1 part finely chopped or ground bacon, mix well. Very tastey.

[branthunter]

Duckburger? Might be yummy as it's red meat.

Good shoot guys. Any of the waterfowl make great burger meat for all the regular uses of hamburger---meatballs, meatloaf, burgers, spaghetti sauce, etc.

[sugar]

Hmmm I'll try grinding some for burger. Last season I just cut it (Canadian and Mallard) thin and did a sweet sesame/ginger soy marinade and grilled it. It turned out good.

Do you find it easier to just remove the skin/feathers all at once then gut? I have never really used the skin when cooking.

I plan on canning some duck confit this year. Has anyone tried this?

[lorneparker1]

Hmmm I'll try grinding some for burger. Last season I just cut it (Canadian and Mallard) thin and did a sweet sesame/ginger soy marinade and grilled it. It turned out good.

Do you find it easier to just remove the skin/feathers all at once then gut? I have never really used the skin when cooking.

I plan on canning some duck confit this year. Has anyone tried this?

You cut a canadian?!? brutal!