teal

Which ducks or geese do you prefer as table fare? Some hunters prefer certain species over others, yet Scott Leysath, Ducks Unlimited magazine cooking columnist explains why hunters should approach every species the same way in the kitchen. Host Chris Jennings and Leysath share some personal experiences with different species of waterfowl as they discuss the best, and worst ways to cook ducks and geese.

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There are three species of teal in North America: the blue-winged teal, the green-winged teal, and the cinnamon teal. Telling them apart is pretty easy because, long ago, someone was smart enough to name them based on their looks. 

On this episode of Ducks Unlimited podcast, host Katie Burke interviews Master Carver Jerry Talton. In this interview, Talton talks about how he got interested in carving decoys and shares his experience of growing up in the outdoors and his introduction to hunting and fishing. Growing up in North Carolina, he was initially interested in surfing and  even carved his own surfboards. He explains how after coming across a decoy he eventually gifted to his brother, he began to become increasingly interested in how decoys were carved and began to carve them himself. Talton further explains the story of his first duck hunt, where he shot a green-winged teal, which he claims to be God's favorite duck to shoot and eat, as it tastes the best.

Instagram: @jerrytaltondecoys

www.ducks.org/DUPodcast