Benny Cenac’s Melt-in-Your-Mouth Duck Recipe
This recipe works well with wild and store-bought duck alike.
  • 4 tablespoons extra virgin olive oil
  • 3 white onions, chopped
  • 1 cup water
  • 2 12-14 oz. packs duck breasts
  • 1 8 oz. can fruit cocktail (optional)
  • 1½ cups Harvey’s Bristol Cream Sherry
  • 2 tablespoons onion powder
  • 1 tablespoon garlic powder or chopped garlic
  • 1 tablespoon seasoned salt
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Chicken bouillon base
  1. In a large saucepan, heat oil over medium-high heat. Add onion, and cook until translucent. Add 1 cup water, and cook until liquid is evaporated. Next, add the duck breasts after covering them in the rest of the ingredients. Cook over low heat until duck is tender and an instant-read thermometer inserted in thickest portion registers a minimum internal temperature of 165 °F°, adding water as needed so gravy doesn’t cook out.
Recipe by Louisiana Cookin at