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.
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.
Support Provided By
