After The Hunt with Chef John Folse | LPB
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Saturday, December 15, 2018
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Prep Time: 3–3½ Hours
Yields: 6 Servings

12 teal ducks, dressed
1 container Guidry’s Creole Seasoning® (onion, celery, bell pepper, garlic)
½ cup green onion sausage or ground pork
Creole seasoning to taste
½ cup vegetable oil
1 cup red wine
3–4 cups chicken stock

In a food processor or blender, purée the seasoning blend. Add sausage or ground pork and continue to blend. Add Creole seasoning to taste. Mixture should be a smooth paste, thin enough to pass through a large syringe, but not liquid. Set aside. Season teal inside and out with Creole seasoning. Starting from the back, run a sharp knife along each side of the sternum, being careful not to break the skin on the front of the breast. Fill syringe with puréed mixture and inject into each side of breast until it “puffs up.” In a large pot, heat vegetable oil over medium-high heat then place teal, breast side up, in pan. Brown 7–8 minutes then rotate and brown breast an additional 7–8 minutes. Deglaze the pan with wine and allow to steam 6–8 minutes. Add enough chicken stock to cover birds three-quarters of the way. Bring to a boil then cover and reduce to simmer. Cook 2–3 hours or until backbones start to become defined. Add water or chicken stock as necessary to keep pot from drying out. Remove from heat and serve hot with pan juices.

From “After the Hunt: Louisiana’s Authoritative Collection of Wild Game & Game Fish Cookery,” Chef John Folse, Owner & CEO of Chef John Folse & Company, 2517 South Philippe Avenue, Gonzales, La. 70737,

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