I think im addicted to diver hunting. The last weekend of duck season I rigged up some old diver decoys and thought i would give em a try on rend. Most of my decoys were old mallard decoys painted black with a white stripe down the back and side. I put most of them on a line and ran it about 80 yards out. I couldnt believe the success that we had. We killed 19 ducks in the last 2 days of season most of them being goldeneye and a few buffleheads. they would just land in our decoys right in front of us. never seen anything like it ..... and let me tell ya those things are hard to bring down .. aww the good times...... hehe wishing we had a few more weeks of season...

LOL, I thougt your post said the last 2 days, not last 2 of the season. I was like uuuuhhhhhh I wouldn't broadcast that... LOL

Anyway, that is awsome. I never got into them much. We did have a few good blue bill shoots at Horseshoe a couple years ago though. I am not particular though. I love shooting them all with the same tenasity.... hehe Just haven't figured out how to cook divers yet.

Over my 30+ years of hunting ducks and geese, I still love a good diver shoot anytime. It's pretty cool to watch them follow that line right into the pocket.

How many times this season alone a few poped into the goose decoys. I would venture to say they are the original "oh sh!t" duck. Anyway I thought I would send this out to everyone who wants to cook one.

Slice the breast in 1/2 by thickness. Then slice the 1/2 breast into backon width strips and put in a zip lock. You can do as many or as few as you want. I do 5-10 breasts at a time.

Get a jar of jalepenos and pour the juice into the bag with the duck and marinate about 4 hours. This recipie is good for any meat by the way.

When done marinating take the meat strips and roll up into backon with one jalepeno slice, trim the end of the bacon (you can do two per strip of bacon) and run a tooth pick through to hold it together.

Fire up the grill and grill em slow. Once about 1/2 cooked you take a 50/50 honey/terriaki mix and baste em and sprinkle minced garlic on em.

Once their done cooking grab a cold beer and enjoy:)

wow that sounds really good...

And if you don't like spicy much. Leave out the jalepenos and juice. roll the meat up in the bacon and marinate in italian dressing over night. Grill it up and it Tastes like mini filet mingon if your a beef lover. You can slice or cube the meat for this recipe. You don't have to have a cold beer of course but I'm a fan of beer.