Access to this video is a benefit for members through PBS Passport.
Up Next
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
26:37
Fleur-De-Lis
Unlock with PBS Passport
26:38
Reid-Toerner Bed and Breakfast
Unlock with PBS Passport
26:38
Tezcuco Plantation
Unlock with PBS Passport
26:38
La Maison De Campagne
Unlock with PBS Passport
26:38
T'Frere's House
Unlock with PBS Passport
26:38
Creole Country Inn Bed and Breakfast
Unlock with PBS Passport
26:38
Barrow House Inn
Unlock with PBS Passport
26:39
Bottolf Manor
Unlock with PBS Passport
26:38
House on Bayou Road
Unlock with PBS Passport
26:38
Melody Meadows
Unlock with PBS Passport
26:38
Matt's Cabin
Unlock with PBS Passport
26:38
Levy-East House