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Picture of Editorial Staff

Ask a CO: On hunting from a boat

A reader asks about whether and under what conditions it's legal to hunt from a boat. MNR Provincial Enforcement Specialists respond.
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mallard with pomegranate sauce
Mallard with pomegranate sauce
This seasonal, sweet, and savory sauce pairs with mallard wonderfully. It will be a sensational new hit at Christmas.
hunting from a boat
Ask a CO: On hunting from a boat
A reader asks about whether and under what conditions it’s legal to hunt from a boat. MNR Provincial Enforcement Specialists respond.
hunting from a boat
Picture of Editorial Staff

Ask a CO: On hunting from a boat

A reader asks about whether and under what conditions it's legal to hunt from a boat. MNR Provincial Enforcement Specialists respond.
Read More »
mallard with pomegranate sauce
Picture of Andrew Rochon

Mallard with pomegranate sauce

This seasonal, sweet, and savory sauce pairs with mallard wonderfully. It will be a sensational new hit at Christmas.
Read More »
hunting from a boat
Picture of Editorial Staff

Ask a CO: On hunting from a boat

A reader asks about whether and under what conditions it's legal to hunt from a boat. MNR Provincial Enforcement Specialists respond.
Read More »
duck pasties
Picture of Andrew Rochon

Duck pasties

A traditional dish from Cornwall, England, duck pasties make an ideal cold-weather meal—and a delicious way to use up wild game meats.
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Three camouflaged duck hunters sit in a concealed boat among the cattails, accompanied by their sporting dogs, ready for the hunt.
Picture of Jeff Helsdon

Waterfowl hunting on public land

​Seasoned waterfowl hunters share strategies that significantly enhance success when hunting on public lands.
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Decoy set ups: The duck and the goose trap
Picture of Bob Bailey

Decoy set ups: The duck and the goose trap

Five proven decoy combinations to boost your success when hunting ducks and geese over water—smart setups for better results.
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Corned goose breast with bacon and onion jam
Picture of Andrew Rochon

Corned goose breast with bacon and onion jam

A long brine with pickling spice makes this a juicy, flavourful addition to any charcuterie, best with blue cheese and port.
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