Gravy

Gravy

By
From
Scandinavian Comfort Food
Serves
8
Photographer
Columbus Leth

Caramel potatoes are the best, and also maybe the weirdest. You either love them or hate them, and in my family we love them. The secret to perfecting them is patience. After you have added the potatoes you slowly and very gently turn them around so the caramel coats the potatoes layer by layer until they are golden brown and sticky.

Making gravy is a bit like getting dressed in winter, it's about adding layer upon layer: you little by little add salt, port, pepper, redcurrant jelly and cream until you think it is perfect. The gravy makes the whole Christmas meal come together.

Ingredients

Quantity Ingredient
* roast duck [rid:35476], duck stock
75g salted butter
6 tablespoons plain flour
100ml port
1 teaspoon danish blue cheese
1 tablespoon redcurrant jelly
300ml double cream
a dash balsamic vinegar
1 teaspoon gravy browning

Method

  1. For the gravy, heat the Duck Stock in a pan. Melt the butter in a separate pan, whisk in the flour and cook until even and shiny, with absolutely no lumps. Add the hot stock little by little, stirring after each addition until all the stock is used. Slowly bring to the boil then add the port, blue cheese, redcurrant jelly, cream, balsamic vinegar and some pepper, stirring constantly. Leave to simmer for a few minutes, season to taste with salt, and some more pepper. Add the gravy browning, if you want a darker colour. Reheat when ready to serve.
Tags:
Scandinavian
Danish
Swedish
comfort food
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