CANTONESE DUCK 2 wild ducks, 2 to 2 1/2 pounds (dressed weight) Garlic salt and pepper 4 sprigs parsley 1 lemon, halved 6 Slices bacon 1/2 cup beer 1/4 cup dry mustard 1/2 teaspoon ac’cent 2 tablespoons soy sauce 1 cup apricot preserves 1 tablespoon lemon juice 1 teaspoon grated orange peel 1/4 cup butter, melted Sprinkle ducks inside and out with salt and pepper. Place 2 sprigs parsley and1/2lemonincavityof each. Cover breasts with bacon and fasten with string. For Cantonese sauce, stir beer into dry mustard. Stir in remaining ingredients except butter and heat in double boiler over hot water. Place ducks, breasts up, in a baking pan. Roast in preheated 350 deg. F. oven 15 minutes per pound, basting frequently with butter and once with Cantonese sauce, Carve ducks. Serve with white rice, remaining Cantonese sauce and a beverage. Makes 4 servings. HUNGARIAN ROAST DUCK 2 wild ducks, 2 to 2 1/2 pounds (dressed weight) Garlic salt and pepper 2 tablespoons paprika 2 apples, quartered 2 onions, quartered 6 Slices bacon 1/4 cup butter, melted 3 cups sauerkraut 4 juniper berries, crushed 2 teaspoons caraway seeds 2 slices cooked bacon, crumbled Sprinkle ducks inside and out with salt, pepper and paprika. Place apple and onion quarters in cavity of each. Cover breasts with bacon and fasten with string. Place ducks, breasts up, inabaking pan. Roastin preheated 350 deg. F. oven 1 to 1 1/4 hours, or 15 minutes per pound, basting frequently with butter. Combine sauerkraut, juniper berries, caraway seeds and bacon in shallow casserole. Mix well. Place in oven 20 minutes before ducks are done. Discard apple and onion quarters; remove string. Carve ducks. Arrange duck slices on sauerkraut and serve with potato pancakes, plum jelly, hot biscuits andabeverage. Makes 4 servings. DUCK WITH SAUCE Clean a 4-pound duck. Wipe dry and fill with unpeeled apples quartered and 1 onion diced. Skewer legs and wings to body. Place uncovered on rack in shallow pan, Lay 3 thin slices orange on breast. Set in oven at 400 deg. F. for 20 minutes. Remove, pour off all fat. Scald 1/2 cup orange juice and pour quickly over hot duck, Return to moderate oven, 300 deg. F., to roast 1 hour longer. Garnish with orange slices. Serve with sauce. SAUCE FOR DUCK: Pour off excess fat leaving 4 tablespoons juice and fat in pan. Stir in 2 tablespoons flour until smooth, then stir in 1/2 cup orange juice and a bit of coarsely grated rind. Simmer 5 minutes. Serve hot with duck. DUCK IN PORT WINE Rub prepared duck with lemon juice, salt and black pepper. Place in large bowl and cover with port wine. Add 1 bay leaf, 2 cloves, 1 small carrot and onion, sliced. Refrigerate for 24 hours. Remove bird from marinade and roast 400 deg. F., basting with port wine used for the marinade, Serve with wild rice, fried hominy and topped with sauce made by using the port marinade, PHEASANT Let pheasants hang for 1 to 2 days or for 2 weeks, if you wish, If you wish to roast the pheasant it is best to pluck the bird. The skin prevents it from drying out so rapidly, and pheasant has a tendency to be dry. If you wish to cook the bird in sauce, you can skin it; the sauce will assure a tender meat. Pheasant has a flavor all its own. You can avoid this characteristic flavor entirely by using only the pheasant breasts. They can be rolled in crumbs and fried in fat as you would fry chicken, or they can be cooked in sauce until tender. BAKED PHEASANT 1 pheasant 1 teaspoon salt Pinch pepper 1/2 cup flour 2 tablespoons butter 1 cup hot water Dress, clean and cut pheasant into pieces. Sprinkle with salt and pepper. Dip in flour. Place in roaster. Dot with butter. Bake in moderate oven, 375 deg. F., for 30 minutes. Add water, cover and bake in slow oven, 325 deg. F., for 1 1/2 hours or until tender. PHEASANT PIE 1 pheasant, 3 to 4 pounds (dressed weight) 1 bay leaf 1 stalk celery 6 peppercorns 1 tablespoon salt 1/2 cup butter 1/2 cup flour 1 cup light cream 1/8 teaspoon pepper 1/4 teaspoon salt A (1-pound) can pearl onions 1 (4-ounce) can sliced mushrooms 1 (12-ounce) package frozen peas 2 canned pimientos, sliced 1 box pastry mix Place pheasant in a large kettle and cover with water. Add bay leaf, celery, peppercorns and 1tablespoon salt. Bring to boil. Cover and cook over low heat 2 to 3 hours, or until pheasant is tender. Remove meat from bones; strain broth, Melt butter in saucepan; add flour and stir until blended. Gradually add 2 cups of the broth, stirring constantly. Add light cream, pepper and salt. Cook, stirring, until thickened. Arrange pheasant pieces, onions, mushrooms, peas and pimientos in a 2-quart casserole. Add sauce, leaving at least 1-inch space at top. Prepare pastry mix. Cut pastry circle 1/2-inch larger than casserole and place over pheasant mixture, turning edge of pastry under and pressing to casserole with fork or spoon. Garnish top with leaf-shaped pastry cutouts and acorns made by attaching a pastry circle to a filbert with a clove, Bake in preheated 450 deg. F. oven 15 minutes, or until crust is golden brown. Serve with a tart green salad, heated garlic bread and beverage. Makes 4 to 6 servings.