Salt & Pepper inside of Duck to taste, then stuff with a few stalks of celery, the apple and the quartered onion. Pierce breast portion in several places with knife and insert small slivers of garlic clove inside. Salt & Peppe 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 Chopped Onion, 1 Clove Garlic, 1 Stalk Celery, Bell Pepper, Bay Leaf, a few dashes of Thyme, Tobasco, Worcestershire 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 in the oven. Cooked pulp may be returned to gravy, along with mushrooms, and served over rice with the duck.