Ducks in Cajun Gravy with Jean-Paul Bourgeois

Video: Ducks in Cajun Gravy with Jean-Paul Bourgeois

This recipe, like many other Cajun dishes, is rooted in simple ingredients cooked in a way that brings out as much of their flavor as possible. Most households in Louisiana have similar recipes varying from family to family and using a broad spectrum of wild game based on availability. For the most part when I was growing up, ducks were the game of choice. Brown gravies like this one often graced our dinner table once a week.

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Steve Rinella talks with Koe Wetzel, Dre Rocha, John Park, Kylee Archer, Max Barta, Chester Floyd, Phil Taylor, and Corinne Schneider. Topics discussed: Steve's face on a box of waterfowl ammo; Koe's advice to Chester: stop playing music; Dre's hoodie and the mystery of Tupac; the MeatEater Trivia t-shirt is finally here!; when your dog eats your rib; second degree baiting and ethics; robo deer; growing up in the chicken capital of the world...

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