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Teal Duck / Buckley's Camp

A Taste of Louisiana with Chef John Folse & Company



Genre: Cooking

Place Covered: Cameron Parish, Louisiana, White Castle, Iberville Parish, Louisiana

Copyright Holder: Louisiana Educational Television Authority

Date Issued: 2010-11-04

Duration: 00:24:43

Subjects: Folse, John D. | Food | Chefs | Cooking, American -- Louisiana style | Hunting lodges | COASTAL EROSION | Leach, Buddy | LEACH, LAURA | Cooking (Duck) | Wine | Desserts


  • Folse, John Host
  • Allen, Gary Producer
  • Leach, Buddy Guest
  • Leach, Laura Guest
  • Seago, John Guest
  • Viallon, Chip Guest
  • Prager, Dutch Guest
  • Bobby Lonero and the New Orleans Express Performer


In this episode from the “After the Hunt” series of “A Taste of Louisiana” from November 4, 2010, Chef John Folse visits Grosse Savanne Waterfowl and Wildlife Lodge in Cameron Parish, Louisiana, where he discusses coastal erosion with owners Buddy Leach and Laura Leach. In the studio kitchen, he prepares Thai Chili Duck and talks with John Seago of Pontchartrain Vineyards about wine pairings and different grape varieties. Next, Chef Folse visits Buckley's Camp near White Castle, Louisiana, and cooks Stuffed Teal Duck with Chip Viallon, the camp cook. Back in the studio kitchen, he talks with outdoorsman Dutch Prager and prepares his recipe of Dutch Treat a la Pat using canned pantry staples. Bobby Lonero and the New Orleans Express entertain the audience with live music throughout the show.