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Exploring some of America's most coveted waterfowl regions through food.
S3, EP12 "Cooking for Conservation"
Chef and the crew throw and epic party to build wood duck boxes while cooking Cajun classic dishes.
S4, EP1 "Atchafalaya Kickoff: Crabs, Cats & Teal"
Season 4 opens in Louisiana's Atchafalaya Delta with a new camp and a weekend of work and reward-running crab traps, jug lines, and a muddy walk-in hunt for teal and mottled ducks, capped with a porch feast of grilled blue crabs, duck spaghetti, and trout.
S3, EP5 "The Red River Provides"
The crew heads to Red River in Western Louisiana; with mixed bags of woodies, greenheads, and teal -- not to mention a handful of bonus squirrels and wild mushrooms.
S3, EP6 "Gravies, Gogs & Pirogues"
Jean-Paul learns about Louisiana's waterfowling history, dives into conservation projects throughout the state, and returns to Bayou Black for one last ride.
S3, EP12 "Cooking for Conservation"
Chef and the crew throw and epic party to build wood duck boxes while cooking Cajun classic dishes.
S3, EP4 "Lacour Long Gravy"
The second split is here, and the crew decides to try their luck at historic Old Hickory in Lacour, L.A.; ducks, deer, and mouth-watering meals are all on the menu.
S3, EP3 "Bayou Black Belly Bands"
As the drought ends, the crew hunts the final days of the first split in Bayou Black.
