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Holiday Dinner with Bradley Ogden

Bradley Ogden
at Caesars Palace

3570 Las Vegas Boulevard
Las Vegas, NV 89109

Crisp Peppered Duck
Chef Bradley Ogden of Bradley Ogden at Caesars Palace – Las Vegas, NV
Adapted by StarChefs

Yield: 6 Servings

Crispy duck:
  • 3 Long Island ducks, 4 to 5 pounds each
  • cup fresh cracked black pepper
  • 3 cloves garlic, peeled and crushed
  • 2 Tablespoons kosher salt
  • 1 Tablespoon fresh rosemary leaves (or 1 teaspoon dried)
  • 1 Tablespoon ancho chili powder
Natural sauce:
  • Necks, giblets, and roasted duck carcasses
  • 2 cups carrots, coarsely chopped
  • 2 cups celery, coarsely chopped
  • 2 cups yellow Spanish onion, coarsely chopped
  • 8 cloves garlic, peeled
  • 4 sprigs fresh rosemary, crushed (or 1 teaspoon dried)
  • 8 sprigs fresh thyme, crushed (or 1 teaspoon dried)
  • 4 parsley stems
  • 4 bay leaves
  • 3 quarts chicken stock
  • 2 Tablespoons white wine vinegar
  • 1 cup dry white wine

For crispy duck:
Wash and dry the ducks. Reserve necks and giblets for sauce.

Pepper the ducks two days before you plan to serve them. Spread the cracked pepper on a cutting board and roll the ducks in the pepper until they are well coated. Place the ducks, uncovered, on wire racks and refrigerate two days. This drying ensures a crisp skin.

Roast the ducks early on the day you plan to serve them. Preheat oven to 350°F.

Place the garlic and the salt in a bowl. Rub the mixture with your fingertips to extract the garlic oils and flavor. Rub until the salt is moist and has picked up the garlic essence. Remove and discard garlic pieces. Add the remaining seasonings and mix well, rubbing with your fingertips until all the ingredients are thoroughly blended. Sprinkle the inside cavity of the ducks with this mixture.

Place the ducks on a rack in a large roasting pan. Roast for approximately two hours, or until the ducks are completely cooked. Remove from the oven and let cool.

Remove the breasts, with the skin on, in one piece from each side of the ducks. Remove the legs. Cover and refrigerate meat.

For natural sauce:
Preheat oven to 400°F. Chop roasted duck carcasses into 2-to3-inch pieces. Remove the rack form the roasting pan and pour off the excess fat. Return the chopped bones to the roasting pan, along with the uncooked necks, gizzards, and hearts. Place the pan in the oven and brown the bones, stirring often.

Add carrots, celery, and onions to the pan and return to the oven for 10 minutes, stirring often. Remove pan from the oven and add the rest of the ingredients. Scrape up any browned bits from the bottom of the roasting pan. Transfer to a large, heavy-bottomed stockpot and bring to a boil over high heat. Lower the heat and simmer, uncovered, for 2 hours, skimming often. Strain the stock into another heavy-bottomed saucepan. Reduce over medium heat to one quart of sauce. Strain through cheesecloth or a very fine sieve. Season to taste and set aside.

To serve:
Preheat oven to 450°F. Reheat the ducks in oven for about 10 minutes. Place under broiler if necessary to crisp the skin. Reheat sauce. To serve, slice breast meat and arrange on serving plates with the legs. Surround plate with sauce.

Wine Pairing:
A red from the Southern Rhone such as the Domaine de la Janasse Chateauneuf-de Pape 2000

..Published: November 2004