2-3 wild ducks, quartered
1 (13 1/2 oz.) can pineapple tidbits
1/2 c. soy sauce
1 tsp. ground ginger
1/4 c. bacon drippings
1 (3 oz.) can mushrooms, drained

Marinate ducks overnight in mixture of pineapple, soy sauce and ginger. Wipe meat, brown in fat, place in casserole, pour on marinade and mushrooms. Bake, covered 1 1/2 hours or until tender; add water, if necessary, at 350 degrees.