Clean duck; rub inside and out with salt and pepper.
Stuff whole onion inside of duck; place on rack in roaster.
Add water, 3 tablespoons butter and wine; pour over duck.
Cover; bake at 325 de grees 20 minutes per pound.
Baste; save drip pings.
Debone and chop meat to make 2 cups.
Melt remaining butter; add flour and brown.
Addl cup onions, celery and meat.
Cook over mediumheat until celery and onions are transparent.
Add drippings plus enough water to make 1/2 cup if necessary.
Add rice and water to meat mixture.
Put in remaining onions and garlic.
Cook 15 minutes over medium heat.
Add oysters, bay leaf, sauces, 1 teaspoon salt and 1/2 teaspoon pepper.
Cover; cook until rice is done, approximately 25 minutes.
Jambalaya should be rather dry.