After the Hunt with Chef John Folse - Season 1 Episode 6 : Teal Duck/Buckley’s Camp

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. Viewers are also taken on a tour of Grosse Savanne, a palatial lodge in Cameron Parish on the Gulf of Mexico, where the owners have studied the surrounding habitat for many years and are completely dedicated to coastal preservation and restoration of the marsh and it's wildlife. They enthusiastically share their knowledge so that others can learn to appreciate and safeguard this treasured way of life.

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