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A Taste of Louisiana with Chef John Folse & Co.
Duck Festival
Season 7
Episode 6
Louisiana is loaded with great wild game cooks and many of them are in action when Chef Folse visits the Duck Festival in Gueydan, La. John prepares Pot Roasted Mallards; Smoked Duck, Andouille and Oyster Gumbo; and Creole Dirty Rice. He also visits with Cajun photographer and naturalist Greg Guirard.
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26:56
Tilapia - Scott, LA
26:59
Hooks, Lies & Alibis with Chef John Folse: Crabs
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26:59
Christmas Show
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26:59
Wild Hog / Sources of Wild Game
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26:57
Pheasant / Camouflage Clothing
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28:15
Vension / Knives & Poverty Point
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26:51
Woodcock & Snipe Pate/Grand Slam Hunting
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26:54
The duck decoy champions of the Brunet family are the special guests.
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27:06
Venison Sauce Piquant/Hunting Castles & Camps
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26:58
Venison Rolled Roast/Guns
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26:46
Smothered Squirrel/Lockport Boat Museum
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26:57
Baked Goose/Building a Pirogue