This week, Chef Folse prepares Mallards. He kicks off the show with Duck & Turnip. Then he visits Canard Sauvage Hunting Lodge and prepares Louisiana Mallards in Mandarin Glaze. He wraps it up with Roasted Mallards stuffed with apples, onions, and garlic, oven roasted and basted in an Apple and Bourbon sauce.
Broadcast In: English Duration: 0:26:47