Pot Roasted Wild Duck

Season the body cavity well and then put into the cavity the skinned onion whole, the piece of celery, the piece of bacon and the piece of apple.

Season the outer skin of the duck.

Select a heavy pot, such as cast-iron pot, deep enough to cover the duck and one which has a tight fitting lid.

Put enough oil into the pot to cover the bottom.

Put the whole duck into the cold oil.

Add 1 1/4 cups water.

Cover and place over medium heat on top of stove and cook until tender; should take from 1 to 1 1/2 hours.

Pierce with fork to test for doneness.

When tender enough, permit the duck to brown slowly.

When sufficiently browned, add another cup of water. Cover and cook slowly a few minutes longer.

Serve gravy over rice.