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Tips
If you have any tips to share,Like decoy rigs, blind plans, etc.We'll post them here,just drop us
a line.
Blind Attachment

Get some 1/2 inch or the size you need of black irrigation pipe and cut it into 8 inch sections or so,Then cut the sections lengthwise and they should fit over the boat gunwale holding
your camo netting or other material snugly in place
Field dekes
Take no.9 wire fold it into a L shape, put the open end into the ground then slide the keel
of a floater decoy between the closed horizontal wire prong.this way the decoys rest above
the stubble making them just as visible as field decoys.
DU magazine's
Don't throw that last issue of your du magazine away,take it with you the next time you go to the doctor or dentist office and leave it,This would be a great way to promote waterfowl
conservation.give someone else something interesting to read.
Field Care of your birds

There are indeed some fine ways to prepare plucked ducks and geese but, to be honest, who
regularly has time to pull feathers? placing a bird, breast bone up, on a good, flat surface, then
slicing down each side of the breast bone with a fillet knife and removing the meat. If possible
you can skin down past the legs and thighs, keeping them separate.Rinse all the feathers and dirt
off the meat as soon as possible and carefully trim off all strips of fat, remaining skin and meat
damaged by pellets or the dog. The faster you can get the meat cooled, the better.

Like all meat, duck and goose is best when eaten fresh, like within two to three days of being shot.
If that's not possible, freeze it properly. One of the most important things is to prevent air from
freezer burning the meat while it's in storage. Vacuum sealers work great as long as you lay the
breast fillets flat. You also can put the meat in sealable freezer bags, add enough water to
cover the fillets, then squeeze out any remaining air.