Our hunters harvested north of  3000 ducks the first split. Almost perfect weather, food and conditions kept our marsh with good numbers of the fast flying birds the entire opening split.  Bookings for the second (2^nd) split that opens on Saturday December 17^th  are good but we have some openings. For a good time, call Tanya and get in on some of this southeast Louisiana duck hunting.

SPECIALLY PRICED DUCK HUNTING DATES FOR THIS SEASON

December – Saturday 31^st
January – Sunday  1^st
January – Monday 16^th
January – Tuesday 17th
January – Sunday 22nd
January – Monday 23^rd
January – Tuesday 24th
January – Wednesday 25th
January – Thursday 26th

WE ARE BOOKING UP NOW SO CALL TANYA AT 888.762.3391 AND GET HOOKED UP

THE BRAG CAMERA IS BACK
LIVE AND IN LIVING COLOR 24/7
TAKE A LOOK AT OUR CATCHES EVERYDAY AS IT HAPPENS RIGHT HERE
BRAG CAM

AND TAKE A LOOK AT OUR DOCK AS OUR FISHERMEN RETURN
CLICK HERE
DOCK CAM

GUY’S POT-ROASTED DUCKS

Ingredients

• 6 to 8 small ducks – You can get them during Teal season right here at the lodge
• HR&G all purpose seasoning – Pauline has it – call her toll free at 888.762.3391
• 1 – tsp. onion powder
• 1 – tsp. garlic powder
• 1 – tsp. black pepper
• ¼ cup of olive oil
• 1 – bunch of green onions chopped
• 2 – large onions course chopped
• 1 – large bell pepper chopped
• 16 oz. Coca-cola
• 12 to 24 ounces fresh small button mushrooms (lot of mushrooms is best

Directions

Season ducks with HR&G seasoning, onion powder, garlic powder and pepper. Brown ducks in oil for one hour or until dark, turning often so they won’t burn. Add green onions, chopped onions and chopped bell pepper. Cook for 10 minutes. Add coca-cola and enough water to cover the ducks. Cook on medium/high for 2 hours. Add mushrooms, cover and cook on low for 45 minutes.

Serve with rice and corn bread.

You are going to love this dish.

THIS WILL BE THE MOST TENDER AND TASTY DUCK YOU HAVE EVER EATEN.