Up Next
Back to Show
Good Gumbo
Cajun Braised Teal: The Filet Mignon of Duck
Season 1
Episode 6
Braised duck is a staple of Louisiana’s Cajun cuisine, coming straight out of the region’s vast marshlands directly to the table—and teal duck, a small variety, is a true delicacy. Join Chef Phillip Lopez and Chef John Folse to learn about the history of this dish.
Support Provided By
6:41
Oysters are one of the most famous ingredients in Louisiana cuisine.
4:34
Bananas Foster is arguably New Orleans’ most iconic dessert.
5:48
Chef Phillip Lopez and Frank Tusa learn why the muffuletta is such a local favorite.
8:27
The beignet has a lesser-known cousin, the cala, with a fascinating and unique history.
5:35
When you think of Louisiana, odds are, you think of gumbo.
6:33
In New Orleans, the po' boy is a world-famous staple—but what about the bánh mì?