DUCK HUNTING REPORT January 3, 2009 Dory's first duck hunt. Our new (year & a half old) Black Lab Dory experienced her first day of duck hunting yesterday. The weather was perfect, snowy but not too cold. The ducks flew almost continiously. Dory had her first introduction to duck hunting on the Great South Bay. From the looks of things it's going to be tough to go without her. She got a nose full of Black Duck and Brant. She held, found birds downed, water and land retreived She's been following me around since we returned and I have a feeling if I reach for my shotgun she's gonna jump into my waders. It's always great to see a Lab do what she was bred for, "retrieve". Check out her debut on the hunting page. Duck season ends January 25 you still have time to see Dory work. Captain Barry Check out our DVD "Traditional Long Island Duck Hunting". It's all about what we do everyday through out the gunning season and it's filled with great photos. The DVD can be purchased for $25 by e-mail or calling me at 516-238-7642. Capt. Jack's DUCK RECIPEis at the bottom of this page. Experience a rich heritage on Long Island's South Shore. Migrating ducks, geese and Brant along the Atlantic flyway have made this expansive marshland their winter feeding grounds for centuries. Consequently, some of the most highly respected waterfowl carvers and guides have also made this unique place their home. Carvers like, Obadiah Verity, Capt. George Combs, and Bill Bowman, chose to make their living and raise their families in the maritime villages nestled along the creeks of the Great South Bay. Today, their decoys can only be found in museums and in private collections. Or at Sotheby's auctions sometimes bringing prices of $500,000 and higher. Many notable "sportsman" like Solomon Guggenheim (founder of Museum of Modern Art) and Babe Ruth hired local guides to hunt these same salt marshes. The tradition continues today. Barry Kanavy's mentor Capt. George Combs (better known as "Pop"), considered Barry his third son. Pop started him on his life long journey as a bay man, carver, boat builder and water fowler at an early age. Having grown up around these market gunners, rumrunners, outlaws and pirates Capt. Barry has acquired a treasure of experience you will thoroughly enjoy. Capt. Barry still guns over his own hand carved wooden decoys. Gunning from custom built grassed duck boats. His dog Tootsea, a chocolate Labrador, is always ready to retrieve your birds. If your idea of a good hunt revolves around the smell of a wood fire and wet dog. If you enjoy being there at first light and listening to the marsh wake up. You're sure to treasure this "duck shooting" experience as you are transported back in time. Required: New York State "small game license" and Federal Duck Stamp Recommended: Insulated waders, camo insulated jacket, waterproof insulated gloves and camo hat. 12 gage full or modified choke. Steel shot # 2 or Bismuth # 2 or 4 shot. Hunting parties from one to four guns can be accommodated for half or full day. Season: Runs approximately from Thanksgiving through January 20th of every year. Reservations: are required, dates become available October 15th. You can book a trip from our Contact Us page or call me: 516-785-7171    3 B/W photographs:    Capt. George Combs (circa. 1940s) Captain Jack's Black Duck Recipe Roast Black duck This recipe is good for two (2) average size black ducks. Three or more ducks will require additional cooking time.       Wild duck is a delicacy when properly prepared. It is important to understand any wild game is lean meat. The lack of fat requires that game be cooked hot and fast to retain juices and is best served rare to medium rare.       Properly clean all pinfeathers from the skin, clean and rinse cavity. Season inside and out with a combination of oregano, garlic salt, curry, paprika, or any combination of herbs you prefer.       Preheat oven to 500 degrees. Loosely place approximately half a sliced apple or orange in the cavity. Do not over stuff, as you want the duck to cook from the inside as well as the outside. Place ducks on a rack in a roasting pan.       Place the duck in 500-degree oven for 10-15 minutes. Reduce the heat to 400 degrees for 20 minutes. Total cooking time is 35 minutes, approximately as ducks vary in size.       Remove duck let cool for 5 minutes and serve. To make a glaze or gravy, skim off all liquid fat from roasting pan. Reduce drippings add red current jam (amount depends on how many ducks) Add red wine and very small amount of Balsamic vinegar. Duck or Brant Breast Hoers devours Lay half a duck or brant breast flat on a cutting board. Slice horizontally 1/2 of an inch thick. You should get two or three slices the full width of each half breast. Clarify 1/2 pound of un-salted butter Dust breast slabs in a bowl of wonder flour seasoned with salt and pepper. Heat clarified butter in an iron skillet until hot. Carefully lay no more than two slabs in hot skillet (this keeps the butter hot so the breast cooks quickly) Cook no more than 15-30 seconds on each side Remove and serve hot Click here for a printer-friendly version