Fill the cavities with celery leaves. Carve ducks and keep them hot over boiling water. Save the juices to add to apricot sauce. Serve with apricot sauce and baked hominy grits. Remove bacon, drain and save it.
Dust pheasant lightly with flour, season with salt and pepper.
Reduce heat, cover pan and simmer for about 20 minutes, turning occasionally. Remove pheasant and keep hot. Add cornstarch dissolved in 2 tablespoons water to the pan juices and mix well. Add cream gradually and cook, stirring constantly, until gravy is thickened. Serve gravy and bacon slices with pheasant.