DUCK LENTIL SOUP

1 lb. Lentils, rinsed & drained
2 tsp. salt
1 bay leaf
2 ½ qt. water
2 duck breasts, boiled
1 pkg. dry onion soup Mix
¼ tsp. garlic powder
1 tsp. marjoram
1 ¼ tsp. chopped parsley
2 c. tomatoes
1 c. sliced carrots
1 c. sliced celery
1 c. potatoes

Combine lentils. 2 tsp. salt, bay leaf and water in 6-qt, kettle. Bring to boil, reduce heat and simmer covered, for 45 mins. Do not drain.

Meanwhile, boil duck until meat is tender. Cut off bone in small pieces. Combine cooked lentils, onion soup mix. duck. spices, tomatoes. carrots, celery and potatoes. Bring to a boil. cover and simmer 30 mins.

Makes about 31/2 qt. (This is one way to use duck . . . no wild taste.)

BARBECUED DUCK

SAUCE:

½ c. dry sauteing
salt and pepper
dash of olive oil
pinch of oregano
celery leaves
onion slices
lemon wedges
cooking oil

Sprinkle body cavity with a little salt and then fill with celery. lemon and onion. Skewer body cavity closed. Put bird on spit and brush lightly with cooking oil. Do not use bacon or other fats as a garnish. Cooking time: 15 to 20 minutes per lb.

WILD DUCK WITH PORT WINE SAUCE

2 ducks
juice of 1 lemon
4 strips bacon
2 tbsp. butter
8 tbsp. port wine
2 tbsp. orange marmalade
salt, cayenne pepper to taste

Wild duck should be hung for about a week before cooking (in cold weather) or 3 days in warmer weather. A greenish tinge will appear on the belly skin. (One duck hunter's hint).

Cover the breasts with the bacon and put into a roaster. Add butter and cook at 350°F for 35 minutes. Before serving remove the bacon and score breasts along breastbone two or three times. sprinkling salt and pepper into the cuts. Pour the wine and lemon juice over the ducks and put them back into the oven for 5 minutes. Put the ducks onto a warmed serving platter. Boil the pan juices to which the marmalade has been added, on the stove top. to reduce and thicken. Serve on the side as gravy. Flame the birds at table side by spooning 2 tbsp. of warmed brandy over the ducks and igniting.