NEWS:

Master Hunter program accepting applications beginning January 1, 2010. Click here to read the WDFW news release.

Detained at gunpoint by tribal police off-reservation, Brinnon hungers allege by Erik Hidle, Peninsula Daily News. Click here to read the story in Word format.

Commission to select permanent director, consider hatchery and fishery reform policy. Click here to read the WDFW news release.

Eastside September goose season canceled, WDFW reminds hunters. Click here to read the WDFW news release.

Waterfowl hunting seasons set, public comment taken by Fish and Wildlife Commission. Click here to read the WDFW news release.

Everybody is having trouble - its not just Washington having legislative troubles. Click here to read the Wisconsin Waterfowl Association news release in PDF format.

Goose marking may help explain nesting declines in eastern Washington. Click here to read the WDFW news release.

WDFW is offering Women's workshop that offers instruction on fishing, hunting, and outdoor skills. Click here to read the news release.

WDFW Seeks nominees for habitat conservation plan advisory committee. Click here to read the news release.  

WDFW Fish & Wildlife Commission will consider proposed hunting rules for 2009-2011. Click here to read the news release.

To view ALL the latest WDFW news releases, please follow this link.

WADUCK NEWS FORUM:

First Month's Topic: Governor's Confiscation of Unused Waterfowl Funds

RECIPE FORUM:

Fruit-braised Goose Breast
1 whole bone-in goose breast (2-3lbs), skin on
1½ cups dry white wine
1½ cups apricot nectar
½ cup coarsely chopped prunes
½ cup coarsely chopped dried apples
½ cup coarsely chopped dried figs
4-6 servings
Place Goose breast in 6 quart Dutch oven. Add wine, nectar, prunes, apples, figs. Bring to a boil over heat. Cover. Reduce Heat to medium-low. Simmer for 1½ to 2 hours, or until meat is tender.

Heat oven to 375*F. Place breast skin-side-up on rack in roasting pan. Set aside. Strain mixture in Dutch oven through fine-mesh sieve. Set fruit aside and keep warm. Skim fat off strained liquid, if desired. Place liquid in 1-quart saucepan. Bring to boil over high heat. Boil for 10 to12 minutes, or until sauce is reduced to 1 cup.

Brush goose breast with some of the sauce. Roast breast for 15-20 minutes, or until browned, brushing occasionally with sauce. Serve breast with reserved fruit and any remaining sauce. (Compliments of: The Complete Game Bird Cookery).