After The Hunt with Chef John Folse | LPB
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Friday, December 14, 2018
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Prep Time: 2 Hours
Yields: 4 Servings

4 mallard duck breasts
2 tsps salt
1 tbsp brown sugar
1 tsp black pepper
1 tbsp minced garlic
1 tbsp chopped thyme
1 tbsp chopped basil
1 tbsp chopped tarragon
½ cup dry red wine
¼ cup Louisiana cane syrup or maple syrup
2 tbsps vegetable oil
2 bottles root beer

NOTE: For added flavor, soak wood chips in water and add to coals just before cooking. In a large mixing bowl, combine duck breasts with all ingredients except root beer. Massage seasonings into meat. Place duck and marinade mixture into a plastic zipper bag. Refrigerate meat in marinade 1 day prior to smoking. Turn bag often while marinating. Heat a home-style smoker according to manufacturer's directions. Fill smoker's water pan with root beer and 1 quart water. Remove ducks from marinade and place on top of smoker. Pour remaining marinade into water pan. Smoke breasts 1 hour or until internal temperature reaches 155°F. Cut each breast into 6–8 slices and serve as an entrée or with your favorite dipping sauce.

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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