Rub cavity of each duck with 1 tsp. salt. Combine celery, chopped apple, and
onion; stuff into cavity of each duck. Close cavity with skewers. Brown ducks
in shortening in a heavy Dutch oven; add water, orange juice, and 1/2 tsp. salt.
Cover tightly; cook over low heat 45-60 minutes or until tender (time depends
on age of duck). Baste 2-3 times during cooking. Garnish with parsley, grapes,
and apple wedges.