After the Hunt with Chef John Folse

Creole-Braised Wood Duck/Grande View Lodge (1x1)

: 23, 2010

In this episode Chef Folse highlights 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, then travels to Grand View Lodge where he delights viewers with Creole-Braised Wood Duck. Chef Folse also discusses the Duck Stamp, required by all duck hunters, and Ducks Unlimited, and how both programs benefit wetlands and wildlife conservation.