Taste of Louisiana with Chef John Folse & Co., - After the Hunt

Creole-Braised Wood Duck/Grand View Lodge

Chef Folse kicks off his new series highlighting Teal and Wood Duck, two of the most highly prized game ducks for cooking in Louisiana. He prepares a mouthwatering favorite, smoked Teal and Andouille gumbo, and then travels to Grand View Lodge in Southwest Louisiana where prepares Creole-Braised Wood Duck.Other dishes include Grilled Honey and Chile-glazed Duck Breast, and Hip's Bread Pudding.
  • program length: 30 minutes
  • episode #1201

Wednesday, October 7 at 11:30 am on 12.2

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