by Bryce W. Robinson
For the Orange-breasted Falcon whose diet consists primarily of avian prey, to eat requires a great deal of work. First, the birds must capture a food item. They specialize in above canopy surprise and pursuit capture, a technique that blends a bit of skill and luck. When the two align and the bird finally captures a meal, they then must prepare it. Falcons prefer to ingest little amounts of feather from their prey items, and thus need to efficiently remove the extraneous feathers to access the muscle. To remove these feathers, they pluck their prey nearly clean. Plucking can be beautiful, as I found with the Orange-breasted Falcon in the video above as it prepared a Great-tailed Grackle. Perched on a limb high overlooking a deep river valley, the bird plucks. The observer can easily recognize the bird’s technique of rip and flick, as it efficiently carries out its daily ritual and feathers calmly drift away in the hot Central American air.