Chef Folse kicks off his new series highlighting Teal and Wood Duck, two of the most highly prized game ducks for cooking in Louisiana. He prepares a mouthwatering favorite, smoked Teal and Andouille gumbo, and then travels to Grand View Lodge in Southwest Louisiana where prepares Creole-Braised Wood Duck. Other dishes include Grilled Honey and Chile-glazed Duck Breast, and Hip's Bread Pudding.