Chef Folse displays an oriental flare with Braised Duck in Thai Red Curry, then travels to Buckley's Camp near White Castle, LA, to prepare a stuffed, browned teal simmered in red wine and duck stock. He also prepares Dutch Treat a la Pat - a tasty collection of stewed ducks, cooked with canned soups and veggies found in any camp pantry. Chef Folse tours Grosse Savanne, a palatial hunting lodge in Cameron Parish on the Gulf of Mexico, where complete dedication to coastal preservation and restoration is a treasured way life.
Broadcast In: English Duration: 0:27:12