Duck Camp Dinners: Royal Jug and Gun Club

Chef Jean-Paul Bourgeois breaks off from the Duck Camp Dinners crew to take an airboat tour and discover what efforts the state is making to preserve our coast for future generations of hunters and wildlife. He also hunts a grit pile with a father-son duo, and sees first hand the effort that goes into feeding an entire camp.

Get Chef Jean-Paul’s recipe for Goose Boudin Sausage at

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