Washington Dept. of Fish and WildlifeTHE WEEKENDER REPORT

October 8-21, 1998
Contact: Mike Judge, (360) 902-2407

Like duck a l'orange?
Try duck a l'WDFW

OLYMPIA — High numbers of ducks have been reported in the major waterfowl areas during the past week, although hunting success thus far has been mixed due to mild weather. In coastal areas early flights of mallards, pintails, and wigeon from northern breeding areas typically provide good opportunity. The Columbia Basin is recording large numbers of mallards.

This year's opener was one of the earliest on record for our state, and is due to longer seasons resulting from excellent duck breeding population numbers. The general goose season (except brant) will open on Sat., Oct. 10. Surveys of locally-produced geese show high numbers compared to the long-term average, but lower than last year. Hunters should remember that the waterfowl season will close statewide on Mon., Oct. 12 to compensate for the youth hunt provided in September.

The finishing touch to a great duck hunt is a great meal; here is a recipe from experienced hunter and cook, Jay Hunter, a Washington Department of Fish and Wildlife (WDFW) biologist. The best duck is plucked and cleaned as soon as possible. Remove any pesky pin-feathers and rinse before preparation.

Duck a l'WDFW

Salt and pepper the body cavity

Garlic salt the outside skin, mostly for aroma

Place half a cut-up onion and half an apple in the body cavity

Place 2 strips of bacon over the breast

Place breast side up in a covered pan that will retain moisture. (Duck is a dry meat and moisture retention is important.)

Add 1 c. water, 2 mashed garlic cloves and a couple of pieces of onion and pepper

Cook in a 325-degree oven for 2 hours, or 2 ½ hours for two ducks

Let sit in the covered pan for 10 minutes to set the juices

Cut the cooked duck in half and serve with the pan juice in a gravy dish

Serve hot with an interesting rice and green vegetable

For other recreational opportunities in early October consider:

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