A Taste of Louisiana with Chef John Folse

Teal Duck/Buckley’s Camp

S12 • E6    Nov 4, 2010    27m
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.

Where to Watch A Taste of Louisiana with Chef John Folse - S12 • E6

 

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