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

Dove Breast Delight/The Duck Camp (Buckley Kessler

Chef Folse prepares dove breasts browned in butter-flavored oil which are then placed in a crock pot with potatoes, carrots, onions, celery, garlic, game stock and canned cream of celery soup - and cooked for nine hours. It's ladled over grits just before serving. He also travels to The Duck Camp in White Castle, Louisiana where he prepares Dove Breasts Wrapped in Bacon. He finishes the off the show with Smothered Doves.