28:15
A Taste of Louisiana with Chef John Folse & Co.
Vension / Knives & Poverty Point
Vension / Knives & Poverty Point
Louisiana Mallards/Canard Sauvage
The 13 Seasons of A Taste of Louisiana with Chef John Folse & Company began in 1990 and cover the range of Louisiana cuisine from wild game to seafood, from creole to cajun, and from healthy to classic recipes. Featured episodes include Thanksgiving and Christmas specials, famous chefs including Leah Chase and Paul Prudhomme, and a healthy dose of Louisiana history and culture.
Louisiana Mallards/Canard Sauvage
After the Hunt Episode 1204 | 26m 47s | CC
One of the most interesting techniques used by hunters in the pursuit of wild game is the art of calling. Chef Folse explores the history of bird calls as he prepares Duck & Turnip Stew - a rich dark roux base, chopped onions, garlic, and a generous amount of turnips, cooked down until tender and delicious. Then viewers are taken to Canard Sauvage Hunting Lodge.
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