Nikola Tesla's Weird Eating Habits

Ingredients

• 1 piece Whole Duck (about 4‑5 lb, giblets removed)
• 2 pieces Apples (peeled, cored, quartered)
• 2 Tbsp Unsalted Butter (softened, room temperature)
• 1 Tbsp Salt (kosher or sea salt)
• 1 tsp Black Pepper (freshly ground)
• 0.5 cup All-Purpose Flour (about 60 g, for dredging)
• 20 stalks Celery Stalks (ends trimmed, leaves removed, cleaned)
• 1 piece Kitchen String (food‑grade, for trussing legs)
• 1 head Celery (for sauce) (trimmed and cut into pieces)
• 120 ml Chicken Broth (low‑sodium)
• 120 ml Milk (whole milk for richness)
• 0.25 tsp Nutmeg (freshly grated if possible)
• 1 Tbsp Flour (for sauce) (all‑purpose)
• 1 Tbsp Salt (for sauce) (kosher or sea salt)
• 2 Tbsp Butter (for sauce) (unsalted, cut into cubes)

Instructions

1. Prepare the Duck

   Remove the neck, giblets, and any remaining organs from the cavity; rinse the duck inside and out and pat dry with paper towels.

   Time: PT5M

2. Prep the Apples

   Peel, core, and quarter the apples, then cut into small dice. Set aside.

   Time: PT5M

3. Stuff the Duck

   Fill the cavity with as many apple pieces as will fit, then loosely close the opening.

   Time: PT3M

4. Truss the Legs

   Tie the duck's legs together with kitchen string to keep the stuffing inside during roasting.

   Time: PT2M

5. Score the Skin

   Using a sharp knife, make a cross‑hatch pattern on the breast skin and a few shallow cuts on the legs, cutting only the skin and fat, not the meat.

   Time: PT5M

6. Season and Dredge

   Rub the entire duck with the softened butter, then sprinkle evenly with salt and pepper. Place flour on a plate and roll the duck to coat all sides lightly.

   Time: PT5M

7. Prepare Celery Bed

   Trim ends and leaves from the 20 celery stalks, wash them, and arrange them around the duck in the roasting tray, creating a “house” that will surround the bird.

   Time: PT5M

8. Roast the Duck

   Place the tray in a pre‑heated oven and roast at 400°F (205°C) until the thickest part of the breast reaches 135‑140°F (57‑60°C). This takes about 1 hour 15 minutes.

   Time: PT1H15M

   Temperature: 400°F

9. Rest the Duck

   Remove the duck from the oven, tent loosely with foil, and let rest for 10 minutes before carving.

   Time: PT10M

10. Make Celery Sauce – Prep

    While the duck roasts, trim and cut the celery head into bite‑size pieces. Set aside.

    Time: PT5M

11. Boil Celery

    In a pot, add the celery pieces, 1 Tbsp salt, and enough water to cover. Bring to a boil and cook 7 minutes until very soft.

    Time: PT7M

    Temperature: boiling

12. Drain Celery

    Drain the boiled celery in a colander and let cool while you finish the sauce base.

    Time: PT2M

13. Create Roux‑Broth Base

    Whisk 1 Tbsp flour into 120 ml chicken broth until smooth. Add 2 Tbsp butter, 1/4 tsp nutmeg, and 120 ml milk. Place over medium heat and bring to a gentle boil, stirring constantly for 10 minutes.

    Time: PT10M

    Temperature: medium heat

14. Finish Sauce

    Chop the cooled boiled celery into ½‑inch pieces and stir them into the simmering sauce. Warm for another 2 minutes; adjust thickness with extra milk or broth if needed.

    Time: PT3M

    Temperature: medium heat

15. Carve and Serve

    Carve the duck, discarding the skin if desired, and arrange on a serving platter. Spoon the warm celery sauce over the meat and serve with the roasted celery stalks.

    Time: PT5M

Nutrition Facts

Calories

600

Protein

35 g

Carbohydrates

20 g

Fat

40 g

Fiber

3 g