The dish is inspired by Nikola Tesla’s personal preference for a whole roast duck cooked under a “smothering” of celery stalks, a method described in an 1896 Waldorf Hotel cookbook. It reflects the opulent dining culture of turn‑of‑the‑century New York elite, where lavish poultry dishes were served at high‑society restaurants like the Waldorf and Del Monaco.

While the Waldorf version used celery as a bed and a simple flour‑butter coating, other New York hotels sometimes added orange zest or a light fruit glaze. Some European chefs incorporated a Madeira wine reduction, but the core concept of celery‑infused roasting remained unique to the American Gilded Age elite.

The duck would be presented on a large silver platter surrounded by a mound of fresh celery stalks, often accompanied by a light green‑pea purée and a thin olive‑oil sauce. Guests would carve the bird at the table, and the celery‑infused juices were poured over the meat as a finishing touch.

It was a favorite for formal dinner parties, business banquets, and celebratory events such as anniversaries or successful theatrical openings, where the impressive presentation matched the grandeur of the occasion.

The dish exemplifies the era’s love for rich, protein‑heavy mains, elaborate presentations, and the use of fresh, locally sourced vegetables like celery to balance the richness of the duck. It also reflects the period’s fascination with health‑conscious tweaks, such as Tesla’s germ‑free table settings.

Traditional ingredients include a whole duck, fresh celery stalks, apples, butter, flour, salt, and pepper. Modern cooks can substitute gluten‑free flour, plant‑based butter, or use a mix of celery and fennel stalks for a slightly different flavor while maintaining the original concept.

Classic pairings include a buttery potato gratin, roasted root vegetables, a light green‑pea purée, and a crisp dry white wine such as a late‑harvest Riesling. A simple almond‑topped fruit cake makes an elegant dessert after this rich main.

Its uniqueness lies in the “smothering” technique—using a dense bed of celery stalks that wilt and release subtle aromatics during roasting—combined with Tesla’s obsessive germ‑free table rituals, making it both a culinary and historical curiosity.

Common errors include not drying the duck skin, which prevents crisping; over‑scoring the skin and cutting into meat; under‑seasoning the bird; and failing to monitor internal temperature, which can leave the breast undercooked. Also, adding too much flour can create a gummy coating that masks the celery flavor.

The flour coating creates a light crust that helps lock in moisture while the celery bed supplies steam and flavor. A dry rub would not provide the same protective barrier, and the flour also helps the celery juices adhere to the bird during roasting.

Yes. You can season, stuff, and truss the duck up to 12 hours ahead; keep it uncovered in the refrigerator to dry the skin. After cooking, store the carved meat and celery sauce separately in airtight containers in the fridge for up to 3 days, or freeze the meat for up to 2 months.

The YouTube channel Tasting History with Max Miller specializes in recreating historic recipes and dishes linked to famous figures, blending culinary experimentation with deep historical research and storytelling.

Max Miller focuses on rigorous primary‑source research, often using old cookbooks and biographies, and he emphasizes the cultural context of each dish. Unlike many channels that prioritize quick trends, he aims to faithfully reproduce the flavors and techniques of the past while explaining their historical significance.