The Voice of the Duck Hunter – A Delta Waterfowl Podcast
Welcome to The Voice of the Duck Hunter — the official podcast of Delta Waterfowl, the Duck Hunters Organization. Each episode dives deep into the world of duck hunting, wetland conservation, and the people driving the future of waterfowling.
From prairie potholes to Capitol Hill, we share stories and insights from biologists, policy leaders, gear experts, and dedicated hunters who live for migration. Discover how research, habitat conservation, duck production tools, and smart policies keep ducks flying — and why your voice as a duck hunter is more important than ever.
Tune in for:
-Waterfowl population trends and breeding-ground science
-Habitat restoration and conservation policy breakdowns
-Gear innovation, retriever training, and hunting strategy
-Hunter recruitment and education (First Hunt, University Hunting Program)
-Conversations from the marsh — stories, heritage, and community
Whether you’re chasing ducks in the prairies, pursuing divers along the coast, hunting them in southern timber, or just a passionate waterfowl enthusiast, this show connects the science and stories that make healthy duck populations and duck hunting possible.
Subscribe on Spotify, Apple Podcasts, Amazon Music, or wherever you listen — and join the movement that uses science-based solutions to produce ducks, conserve prairie wetlands, and ensure the future of waterfowl hunting.
Visit deltawaterfowl.org to learn more about our efforts to achieve our vision of abundant ducks and endless opportunities for all waterfowl hunters.
The Voice of the Duck Hunter – A Delta Waterfowl Podcast
Wild Game Wisdom with Chef Jean-Paul Bourgeois | Ep. 53
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Joel Brice joins guest Duck Camp Dinners chef Jean-Paul Bourgeois on the Delta Waterfowl podcast.
In this episode, we sit down with renowned Chef Jean-Paul Bourgeois, who has helmed kitchens all over the world—from beach bars to Michelin-starred restaurants. Despite his culinary accolades, Chef Jean-Paul finds his true inspiration at hunting and fishing camps, where his love for wild game cooking was born. However, he doesn’t label himself as a “wild game chef.” For him, it’s all about cooking with what’s available.
We ask what steps hunters can take in the field to ensure the best-tasting ducks and geese. Chef Jean-Paul shares his thoughts on plucking, icing, and other vital processes during the hunt to preserve flavor. We also explore what he does first when he gets his game home or back to camp, The Food Network, the flow of the process and skills it takes to be an executive chef.
In addition, we discuss his popular show, Duck Camp Dinners, and the unique social traditions that come with camp life. Finally, Chef Jean-Paul reflects on his global travels, including culinary journeys to Vietnam, comparing the wild game culture there to that of the United States.
This is a conversation you won't want to miss if you're passionate about hunting, cooking, and the adventure of life at duck camp.
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