WATERFOWLHUNTERS:HOWTOPUTOUTTHEFLARES

FROM FIELD...

Leaving decoys strewn at the side of the pond after a hunt instead of packing them up is a big no-no in author Scott Haugen’s waterfowling book, especially in the late season. He believes it educates the birds. (SCOTT HAUGEN)

PUTTING OUT THE FLARES

WHY LATE-SEASON WATERFOWL AVOID YOUR SETUP, AND WHAT TO DO ABOUT IT

By Scott Haugen

Recently, a man asked me to swing by his pond and check out his duck decoy spread. Ducks weren’t coming close to his setup and he wanted some advice.

The decoys looked fine. The problem was his blind. It was a giant box blind that was way too tall, too wide, was set in the worst location possible on the 10-acre pond, and it didn’t have a twig of cover on it. It had sharp edges all around, which stood out from a mile away, literally, and the only real attempt to conceal it was a skimpy sheet of camo netting that blew in the slightest wind, making things even worse. His decoys weren’t to blame.

Another hunt I was on ended with the host pulling his decoys at the end of the morning. Where I hunt, I’m a believer in pulling decoys the last six

... TO FIRE

For a wild game bird twist on a deli staple, try creating pastrami out of your duck breasts, which can make a delicious pâté or quite a unique

Reuben sandwich. (TIFFANY HAUGEN)

A WATERFOWL TWIST ON A DELI CLASSIC

By Tiffany Haugen

Wild ducks can vary wildly in size and flavor. One recipe that is always a winner is duck pastrami. The long corning/brine process tames any strong flavors and the flavorful rub and smoke flavors accentuate what soon may be one of your favorite wild game meats.

We’ve enjoyed duck pastrami made from mallards, pintails, shovelers, ringnecks and a host of other ducks, as well as geese, and everyone who has tried it has always wanted more.

3 pounds duck breasts, cleaned and skinned 1 cup boiling water 1 teaspoon InstaCure ¼ cup kosher salt ¼ cup brown sugar 2 tablespoons pickling spices 2 teaspoons granulated garlic 1 teaspoon black pepper 7 cups cold water

In a large crock or container, whisk salt, InstaCure – sometimes called pink salt or Prague powder – sugar and spices in 1 cup boiling water until salts and sugar dissolve. Add additional 7 cups of cold water and set aside. Clean duck breasts of any sinuous tissues and fat, remove all bloodshot meat and place in brine solution. Cover and refrigerate six to seven days.

Make pastrami seasoning rub of choice. Remove duck breasts from brine and brush off excess spices. Pat dry and coat with pastrami seasoning rub. Place coated duck breasts on smoker racks.

Fill your smoker pan with wood chips (flavor of choice). Place racks in smoker and smoke eight to 10 hours, using at least two pans of wood chips. Smoke until internal temperature reaches 165 degrees. Duck breasts can also be finished in a 170-degree oven or 150-degree dehydrator. (Note: When running a smoker in winter in cold climates, use an approved insulating blanket, as cook times will be greatly extended.)

Duck pastrami can be sliced and eaten directly from the smoker, or, more traditionally, steamed before serving. Steam whole for 30 to 60 minutes or slice and steam five to 10 minutes.

SERVING SUGGESTIONS

1) Make smoked duck pastrami pâté by mixing equal parts chopped duck pastrami with cream cheese and pulse until combined in a food processor. 2) Use as the corned beef/pastrami layer in your favorite grilled Reuben sandwich. Keep duck pastrami refrigerated or, for longer-term storage, vacuum seal and freeze either sliced or whole.

TRADITIONAL PASTRAMI SEASONING

2 tablespoons black pepper 1 tablespoon ground coriander 1 tablespoon smoked paprika 2 teaspoons granulated garlic

In a small bowl, mix seasonings until thoroughly combined.

HOT PASTRAMI SEASONING

2 tablespoons black peppercorns 2 teaspoons mustard seeds 2 teaspoons cumin seeds 1 to 2 teaspoons red pepper flakes

In a mortar and pestle or coffee grinder, grind all spices until thoroughly combined.

Editor’s note: For signed copies of Tiffany’s popular book, Cooking Game Birds, and other best-selling titles, visit tiffanyhaugen.com.

weeks of the season because a lot of ducks winter there and we’re catching an early push of birds heading north. I don’t want to educate them more than they already are, so I pull the decoys after each hunt, and usually hunt that spot twice a week.

I was pleased to see the man pulling decoys because not many hunters in the area go to such effort. But when he only pulled his five dozen floaters to the edge of the pond and left them, I was dumbfounded. Leaving them randomly strewn about the bank was far worse than leaving them in formation on the water. Such neglect only educates already wary birds.

A GOOSE HUNT I was just on found me and my dog backing away from a point of land where I left another hunter to shoot incoming geese. The man had already missed several shots and was frustrated, so I put him out there and moved back into some brush to call and give him space. The next four flocks that came in rapidly flared at the same spot at about 60

A blind like this will flare birds way before they get to the decoys. Be sure blinds are brushed in to conceal sharp edges and

dark holes. (SCOTT HAUGEN)

A well-disguised blind and paying attention to all the details of a hunt will yield consistent, positive results, like it did here for Haugen and his dog Echo. (SCOTT HAUGEN)

yards outside the spread. I eased closer to see what was happening.

The next flock flared in the same spot, and I found the man as far out on the point as he could get – out of cover, resting the gun on his knee. He stayed there when the next flock approached, too, and as soon as they came into sight he started aiming at them at 200 yards out. They flared, obviously. When I asked him what he was doing, he said he didn’t want to miss any more shots. Aiming at birds isn’t the remedy, and obviously being fully exposed 10 yards from the closest decoy wasn’t the answer either, as birds were flaring before they even got into range.

One thing I need to improve upon is my calling, and I’ve been telling myself that for years. But being an average caller can have its benefits, especially if you know when to shut up. My calling approach is simple: If birds are passing by, not looking at the decoys, I call to get their attention.

Then I stop and let the decoys do the work. Things I hear way too much on a regular basis are too much calling, poor calling that’s even worse than mine, and calling at the wrong times, like when birds have already committed or are circling directly over the blind. Calling can do more harm than good in many situations, so don’t blame the decoys when birds flare at your sounds.

SOME OF THE MOST basic errors I see are hunters moving around outside the blind when birds are in view. Don’t get lazy. Blinds are built for a reason. Stay in them, keep movement to a minimum and remain concealed when birds are flying. If birds flare when directly overhead, be sure and cover the top of the blind and fill in any black holes birds might see from above.

If you’re confident you’re doing everything right but birds simply aren’t decoying, change the spread, because sometimes decoys are to blame. However, in many cases, it’s the fault of the hunter who takes too long to change things up.

If I see two approaching flocks flare at the same spot during their approach – for no apparent reason – I’m changing something in my spread. Maybe the wind direction shifted and now I need to adjust my landing zones. Maybe my spinner decoy is too much action or I need to relocate my floaters on a jerk cord.

If ducks are flaring from your spread in the final weeks of the season, ask yourself why. If you step back and look at the big picture, you’ll see there’s a lot more to decoying ducks than just the decoys. CS

Editor’s note: For signed copies of Scott Haugen’s many books on hunting and fishing, visit scotthaugen.com. Follow his adventures on Instagram and Facebook.

EUGENE, OR Maxxum Marine (541) 686-3572 1700 State Hwy 99 N lloyd@maxxummarine.com www.maxxummarine.com

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