1. Salt and pepper the inside of the 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.
2. In an iron Dutch oven with a tight fitting lid, place 1 small – medium chopped onion, 1 garlic pod, 1 stalk of celery, and about 1/4 bell pepper chopped finely. 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. Add more water as needed.
3. Place duck on rack in Dutch oven and cook with above mixture so the the flavors will steam through the duck on the rack. Keep cover on tight and cook until duck is tender.
4. Remove pulp from bottom of pot; remove rack and brown duck in gravy. Either by continuing on stove top or putting in the oven. Cooked pulp may be returned to the gravy, along with mushrooms. Serve over rice with duck.
Capt Josh Ellender