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Thursday, April 19, 2018
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101 - Creole-Braised Wood Duck/Grande View Lodge

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.

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