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 mouth-watering favorite, Smoked Teal and Andouille Gumbo, then travels to Grand View Lodge in Southwest Louisiana where he delights us with Creole-Braised Wood Duck. Other dishes include Grilled Honey and Chile-Glazed Duck Breast, and Hip's Bread Pudding.
Broadcast In: English Duration: 0:25:41