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A Taste of Louisiana with Chef John Folse & Co.
Teal Duck/Buckley’s Camp
Season 12
Episode 1206
This week Chef Folse prepares Braised Duck in Thai Red Curry, then travels to Buckley’s Camp near White Castle to create a luscious stuffed teal simmered in red wine and duck stock. He concludes with a tasty camp stew of ducks cooked with canned soups and veggies found in any camp pantry.
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One of Chef John Folse’s passions is saving the cultural traditions here in Louisiana.
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