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Louisiana Mallards / Canard Sauvage

A Taste of Louisiana with Chef John Folse & Company



Genre: Cooking

Place Covered: Bossier City, Bossier Parish, Louisiana, Calcasieu Parish, Louisiana

Copyright Holder: Louisiana Educational Television Authority

Date Issued: 2010-10-14

Duration: 00:24:20

Subjects: Folse, John D. | Food | Chefs | Cooking, American -- Louisiana style | Cooking, Cajun | Duck calls | Duck shooting | Cooking (Duck) | Hunting lodges


  • Folse, John Guest
  • Allen, Gary Producer
  • Haydel, Kelly Guest
  • Haydel, Rod Guest
  • Haydel, Eli Guest
  • Gaddy, James Guest
  • Heaven's Echos Performer


In this episode from the “After the Hunt” series of “A Taste of Louisiana” from October 14, 2010, Chef John Folse visits Haydel Game Calls in Bossier City, Louisiana, where he discusses duck calls with Kelly Haydel, Rod Haydel, and Eli Haydel. In the studio kitchen, he cooks Braised Duck and Turnips while he continues to talk with Eli Haydel about how he started making duck calls. Next, Chef Folse visits Canard Sauvage Hunting Camp in Calcasieu Parish, Louisiana, and prepares Mandarin Mallard Ducks with Monsignor James Gaddy. Back in the studio kitchen, he cooks Apple and Bourbon Basted Mallard. Heaven’s Echoes entertain the audience with live music throughout the show.