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Duck / Grand View Lodge

A Taste of Louisiana with Chef John Folse & Company



Genre: Cooking

Place Covered: Creole, Cameron Parish, Louisiana

Copyright Holder: Louisiana Educational Television Authority

Date Issued: 2010-09-23

Duration: 00:23:12

Subjects: Folse, John D. | Chefs | Food | Cooking, American -- Louisiana style | Cooking, Creole -- Louisiana style | Duck stamps | Cooking (Duck) | Gumbo (Soup) | Hunting lodges | Zuschlag, Richard


  • Folse, John Host
  • Allen, Gary Producer
  • Reynolds, Larry Guest
  • Bernard, Tony Guest
  • Dupree, Matt Guest
  • Walker, Robert Guest
  • Zuschlag, Richard Guest
  • Bobby Lonero and the New Orleans Express Performer


In this episode from the “After the Hunt” series of “A Taste of Louisiana” from September 23, 2010, Chef John Folse visits with Larry Reynolds of the Louisiana Department of Wildlife and Fisheries and Tony Bernard, a champion wildlife artist. They discuss duck stamps and the Duck Stamp Act. In the studio kitchen, he prepares Smoked Teal Duck & Andouille Gumbo. Next, Chef Folse visits Grand View Lodge in Cameron Parish and prepares Creole Braised Duck with Matt Dupree, a duck hunter from Breaux Bridge. Back in the studio kitchen, he prepares Grilled Honey & Chile-Glazed Duck Breast and talks with Larry Reynolds and Tony Bernard, as well as Robert Walker from Ducks Unlimited and Richard Zuschlag from Grand View Lodge. Bobby Lonero and the New Orleans Express entertain the audience with live music throughout the show.