A Taste of Louisiana with Chef John Folse
Louisiana Mallards/Canard Sauvage
S12 • E4 Oct 14, 2010 27m
One of the most interesting techniques used by hunters in the pursuit of wild game is the art of calling. Chef Folse explores the history of bird calls as he prepares Duck & Turnip Stew - a rich dark roux base, chopped onions, garlic, and a generous amount of turnips, cooked down until tender and delicious. Then viewers are taken to Canard Sauvage Hunting Lodge.
