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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.
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Martha Butler
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Judy Guidry
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June Breaux Greene
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Glenda Daigle
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Captain Sammie Faulk
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Florence & Tony Gravois
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Dr. Craig Walker
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Frank Russo
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Dr. Jacinda Bonvillain
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Phyllis & Buster Fresina
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Don Duplechian
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Brenda Martin