September Outdoor Report – Farside Outdoors

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Introduction

As I sit here writing this, I reflect on the months leading up to my most favorite day of the year with the exception of Christmas and my birthday; opening day of duck season. As I get my boat ready, check Decoys and scout my land I already know this season will be awesome as it has been in the past. It isn’t about killing, only the memories you make and the people you spend it with.

Report

This year I decided to take a stab at the early season teal, And by golly it was a blast. I went out to the famous Yellow River north of County Road H, and once in the local rice fields on the Big Yellow Lake. Only those willing to put the effort in will be successful, however as the season goes on hunting become stale at the mouth and bigger water must be found. There are old tales of duck hunting on Yellow, the best being at the mouth as well as in front of Ike Walton Lodge where wild celery once grew.

On the fifth day of teal season, I decided to go out on an afternoon shoot. All was slow Until one hour before closing time, A flock of 200 Bluewing Teal were barreling towards the south side of Big Yellow. And I gave them a teal call that turned them and brought them on a string to my spread, it all happened fast but in three shots I killed five teal; a very perfect day. One that would make a good story for The Old Ducks Hunters Association.

About a week later I went out on my land and filmed an awesome goose shoot that would define my skill as an outdoorsman. A flock of 60 to 100 birds came flying over and it took two shots to bring three down, and the fourth one that was dumb enough to come closer. The video will be up on my Facebook page and maybe YouTube later this week.

 

 

One More Story....

On Thursday, September 20, 2018 I decided I needed to get outside. It just so happens my good friends Russell Shilts and Al Nerby were out scouting for the sturgeon tournament that would happen that weekend and next (at the time of this writing the date would be on September 29th, (that is Opening Day of Duck season❤️) and they invited me out, Even though it was rainy and very nasty on yellow lake I braved it and didn’t care if I caught a fish or not for all I wanted was to spend time with Russ and Al. And at the end of it all I took them back and gave them a tour of my land and they got to meet miss Kay. Everybody had it off well and I’m sure that won’t be the last time we have them on Golden Pond.

Recipe: Duck Gumbo

This Recipe was taken from a cookbook from Duck Commander because duck season is coming up- it’s more fitting than doing a turkey recipe!

Ingredients

  • 8 ducks
  • salt
  • pepper
  • bay leaf
  • flour
  • garlic
  • peanut oil
  • 3 white onions
  • 3 green onions
  • parsley
  • Cayenne pepper
  • Sausage
  • COOK - ORIGINAL SEASONING

Instructions

  1. Place 8 fully cleaned ducks into a large pot filled with water.
  2. Add Salt and Black Pepper to taste, and one bay leaf to pot.
  3. Boil ducks for 2-1/2 hours.
  4. While your ducks are boiling you can prepare your roux in another large pot.
  5. For 8 ducks, mix 3 cups of flour and 3 cups of peanut oil.
  6. After stirring your flour and oil to a consistent paste, heat it on a medium-low temperature.
  7. Stir thoroughly until color is a dark chocolate brown. (Should take 35-40 minutes).
  8. Dice up 3 white onions, 3 green onions, and a handful of parsley.
  9. Once your roux is dark brown, mix in your onions and parsley. (watch out for the steam)
  10. Add a dab of garlic
  11. After your ducks have boiled for 2-1/2 hours. Take them out of the pot (saving your broth) and separate the meat from bone.
  12. Take your broth and fill your roux pot just over half full.
  13. Turn your heat up to boiling again.
  14. When the peanut oil rises to the top of your pot remove it with a spoon.
  15. Sprinkle a small amount Cayenne Pepper and Duck Commander seasoning into the pot.
  16. Dice up some sausage into nickel sized pieces.
  17. Then dump all your duck meat and sausage into your gumbo.
  18. Let it simmer for at least 3-4 hours.
  19. Serve gumbo over rice and Enjoy
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