Submitted by Dennis Widme of Deer Island, Oregon


  • 8 skinless duck* breasts
  • 1 cup red berry wine
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 can cream of celery soup (undiluted)
  • 2 cans cream of mushroom soup (undiluted)
  • 1 cup milk
  • 1 cup flour (for dusting)
  • Luhr-Jensen Smokehouse Waterfowl Seasoning (or similar)


*Recipe can be made using skinless goose, chukar, pheasant or other breasts in place of duck.

  1. Mix wine, soup, onion and celery in bowl.
  2. Place meat on platter and sprinkle seasoning on each side. Let stand 30 minutes.
  3. Dip meat in milk, dust with flour and lightly brown in oil.
  4. In casserole dish, layer ingredients. Start with soup mix, then meat and finish with more soup mix on top.
  5. Cover and bake for 1 hour, 20 minutes at 375 degrees.
  6. Serve with boiled red potatoes (skins on), green beans (slow cooked with bacon), reduced sauce for gravy and your favorite red wine (such as Oregon Pinot Noir).