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 small 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 one medium or small onion, chopped, one pod garlic, one stalk celery, about 1/4 bell pepper, all chopped fine. Add one 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 above 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 continuing 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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