A Taste of Louisiana with Chef John Folse
Dove Breast Delight/The Duck Camp
S12 • E14 Feb 3, 2011 27m
Chef Folse prepares Dove. After rubbing salt and pepper into the dove breasts, they’re browned (for that caramelized flavor) in butter-flavored oil. They’re then placed in a crock pot with potatoes, carrots, onions, celery, garlic, game stock and canned cream of celery soup – and cooked for nine hours. It’s ladled over grits just before serving.
