A Taste of Louisiana with Chef John Folse

Teal Duck/Buckley’s Camp (12x6)

: 04, 2010

Chef Folse prepares Braised Duck in Thai Red Curry, then travels to Buckley’s Camp near White Castle to create a luscious stuffed teal simmered in red wine and duck stock. He concludes with a tasty camp stew of ducks cooked with canned soups and veggies found in any camp pantry.