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104 - Louisiana Mallards/Canard Sauvage

One of the most interesting techniques used by hunters in the pursuit of wild game is the art of calling. Chef Folse explores the history of bird calls as he prepares Duck & Turnip Stew - a rich dark roux base, chopped onions, garlic, and a generous amount of turnips, cooked down until tender and delicious. Then viewers are taken to Canard Sauvage Hunting Lodge where Chef Folse prepares Louisiana Mallards in Mandarin Glaze. He wraps up with magnificent Roasted Mallards stuffed with apples, onions, and garlic, oven roasted and basted in an Apple and Bourbon sauce.

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After The Hunt - 104 Louisiana Mallards/Canard Sauvage DVD
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