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Taste of Louisiana With Chef John Folse & Co., - A

Louisiana Mallards/Canard Sauvage

Season 12, Episode 4 of 27

Chef Folse prepares Mallards, which some prefer to the smaller Teal and Wood Ducks. He kicks-off the show with Duck & Turnip Stew and travels to the Canard Sauvage Hunting Lodge where Chef Folse prepares Louisiana Mallards in Mandarin Glaze. The final dish is Roasted Mallards stuffed with apples, onions, and garlic and basted in an Apple and Bourbon sauce.

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