Home Forums Hunting & Shooting Canada Duck hunting

Anyone hunt the ducks, or geese?

I hunt Interior BC Mallards and Canada geese hard.Most years we go back to Western Saskatchewan where my wifes family farms to hammer the geese there as well.I grew up hunting ducks,snow geese and brant on the Fraser River foreshore,so I guess I've been at it for 45 years or so. Monashee

I remember medicman when he was about 10 or 12 years old killing four mallards on the wing with one shot out a 410 Cooey single shot. Almost killed me with the surprise. Man, he was a good shot with that thing! As I recall, Dad went swimming in the beaver pond to retreve them. Some retriever!

He must have enjoyed duck. I hope the weather was not cold!
I should have asked, how does everyone fix them?

Sweet & Sour duck,or roasted with a Cumberland sauce glaze! Monashee

BBQ'd with a sweet onion baste

Any difference between the ducks, or geese as to cooking?
Then, to shoot them do you wait in a blind? Set out decoys? Call? If you wait in the blind, what thoughts come to mind as you wait?

Plucked duck stuffed with oranges and onions. Tastes good for any kind of duck, or else a wild rive stuffing is also good.

I prefer to boil my ducks with a large rock,when the rock is done discard the ducks & eat the rock,don't like duck much.

You make me think of a recipe for goose from years back. "You baste the goose with a quart of good Jamaian rum. Then you throw the goose away, and drink the gravy."
Ducks, and geese must be tame compared to some dishes we have talked about here.

I recall it was me who got wet, but that was a lot of years ago. I smile pretty large when I drive past the place on the way to Sioux Lookout. My hit ratio dropped quite a bit when I went to a 12 bore.

I skin them the same as a grouse and take the breasts off the bone. I bake the rest of the carcass to carmelize and then make stock out of it by boiling the "bones" with carrots and onions and celery if I have it. I guess that is close as I get to the rock soup.

The breast is dry so I marinate it in a teriyaki kind of mixture rich with garlic and sear it in a hot pan and eat it rare. I reduce the blended stock and use it over the breasts.

I know most duck hunters will , skoff because I don't pluck them, but it is a lot of work for no real gain in my not so humble opinion.

I haven;t duck hunted for quite some years.

I take mallard breasts and roll em up with jalapeno peppers and cream cheese. Pin the works together with tooth pics and grill on high heat till rare.

BTW Duck is good cooked multiple ways as long as its cooked rare. Over cook it and you might as well feed it to the dog.