1 clove garlic
1/2 bottle of Lea and Perrins
1/4 c. water
Chopped onion and celery
1/2 bottle catsup

For each duck, use above ingredients. For entire batch, add one chopped green pepper and add giblets. In the cavity of each duck, place garlic, onion, and celery. Cover breast with salt and black pepper. Place on roaster, cover with sauce and bake covered at 375 degrees until tender. More water may be used or added from time to time. For gravy, thicken the sauce left in the roaster with flour and serve with rice.