*106. Duck Fried with Onions

• Half a duck (about 2½ lb.)
• 1 lb. Spanish (yellow) onions

Remove the fat pads from the duck. Break its thigh, drumstick, wing and back bones, so that it will lie snugly in the curve of the wo. Peel and quarter the onions and sauté in oil for about 3 minutes, adding ¼ level teaspoon salt. Remove the onions, and place the duck skin side down in the wo. Pile the onions in the body cavity and sprinkle them with ¼ level teaspoon salt. Cover the wo and fry