Access to this video is a benefit for members through PBS Passport.
Back to Show
A Taste of Louisiana with Chef John Folse & Co.
Dove Breast Delight/The Duck Camp
Season 12
Episode 1214
This week Chef Folse prepares Dove. After rubbing salt and pepper into the dove breasts, they’re browned (for that caramelized flavor) in butter-flavored oil. They’re then placed in a crock pot with potatoes, carrots, onions, celery, garlic, game stock and canned cream of celery soup – and cooked for nine hours. It’s ladled over grits just before serving.
Support Provided By
Unlock with PBS Passport
26:38
Judge Porter House
Unlock with PBS Passport
26:37
Alice Plantation
Unlock with PBS Passport
26:38
Maison Des Amis
Unlock with PBS Passport
26:38
Bois Des Chenes
Unlock with PBS Passport
26:38
Butler Greenwood Plantation
Unlock with PBS Passport
26:38
Elliot House
Unlock with PBS Passport
26:38
Salmen-Fritchie House
Unlock with PBS Passport
26:38
McKendrick-Breaux House
Unlock with PBS Passport
26:38
Lanaux Mansion
Unlock with PBS Passport
26:46
Cochon De Lait Festival
Unlock with PBS Passport
26:46
Washington Parish Free Fair
Unlock with PBS Passport
26:46
Festival International de Louisiane