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Salt and pepper inside of duck to taste, then stuff with
a few pieces of celery, apple and onion. Stab breast portion
in several places and insert slivers of garlic. Salt and
pepper outside to taste, then smear liberally with peanut,
vegetable or coconut oil or bacon fat.
In an iron Dutch oven with a tight fitting lid, place 1
medium or small onion (chopped), 1 pod garlic, 1 stalk celery
and about 1/4 bell pepper, all chopped fine. Add 1 bay leaf, a
few dashes of ground thyme, Tabasco sauce, Worcestershire sauce
and a little salt. Add a small amount of water, just enough to
keep ingredients from burning, and add more water from time to
time as needed.
Place duck on rack in Dutch oven and cook with mixture
so that flavors will steam through duck on rack. Keep cover on
tightly and cook until duck is tender. Remove pulp from bottom
of pot. Remove rack and brown duck in gravy, either by contin-
uing to cook on top of stove or by putting it in oven. Cooked
pulp may be returned to gravy, along with mushrooms, and served
over rice with the duck.

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