Floating down a river?

[catman529]

I have been contemplating getting the duck stamp and some steel shot loads. I may want to float down a river such as the duck river for wood duck, or goose, or something. I see wood ducks and geese fairly often while fishing and wondering if it's worth the extra money and effort to try and shoot one or two from my boat. No decoys, just a silent drift downstream. I hear that goose (and ducks) are good eating and would like to shoot a couple just for the meat.

 

[Grizzly Johnson]

Worth it? That's up to you.... but you can't play if you don't pay.

Best advice, don't overcook either one.... they are a dark meat and little fat.... overcooking will dry the meat out and make it tough. I read in a DU article about cooking.... seems that duck/goose meat can't carry salmonella like chicken and such.... so unless you see signs of worms.... don't worry if it looks a little pink when it's cut up... long as it's not bloody.

 

[ClubHead]

Dont do it,you will be addicted for life and broke LoL

 

[Relentless]

Dont do it,you will be addicted for life and broke LoL

I agree, it's addictive!

 

[SilverFox]

Make sure your motor is not running

 

[scn]

Worth it? That's up to you.... but you can't play if you don't pay.

Best advice, don't overcook either one.... they are a dark meat and little fat.... overcooking will dry the meat out and make it tough. I read in a DU article about cooking.... seems that duck/goose meat can't carry salmonella like chicken and such.... so unless you see signs of worms.... don't worry if it looks a little pink when it's cut up... long as it's not bloody.

I double checked with my wildlife disease specialist and he confirmed that ducks can and do carry salmonella. It probably isn't as prevalent as domestic poultry, but it is still a risk that entails cooking and thorough washing of hands and cutting boards/intensils.

 

[Grizzly Johnson]

Worth it? That's up to you.... but you can't play if you don't pay.

Best advice, don't overcook either one.... they are a dark meat and little fat.... overcooking will dry the meat out and make it tough. I read in a DU article about cooking.... seems that duck/goose meat can't carry salmonella like chicken and such.... so unless you see signs of worms.... don't worry if it looks a little pink when it's cut up... long as it's not bloody.

I double checked with my wildlife disease specialist and he confirmed that ducks can and do carry salmonella. It probably isn't as prevalent as domestic poultry, but it is still a risk that entails cooking and thorough washing of hands and cutting boards/intensils.

Interesting..... thanks for the info SCN.

 

[pathfindr92]

You can probably kill as many pretending to fish as you can "hunting" them on a float. They can tell if you're sneaking up on them.