Gravy

Gravy

By
From
The Scandinavian Cookbook
Serves
4
Photographer
Lars Ranek

Duck stock

Ingredients

Quantity Ingredient
2 duck legs
750ml red wine
1 litre water
1 carrot
1 onion, unpeeled
10 thyme sprigs
1 tablespoon whole peppercorns
1 tablespoon coarse salt

Gravy

Quantity Ingredient
50g butter
2 tablespoons plain wheat flour
800ml duck stock
300ml double cream
2 teaspoons redcurrant jelly
1 teaspoon gravy browning, (optional)
salt
pepper

Method

  1. To make the stock, fry the duck legs in a large saucepan, turning occasionally, until they are golden brown. Add the red wine, water, carrot, onion, thyme, peppercorns and salt. Bring to the boil, then reduce the heat and leave to simmer for 2 hours, or up to 4 hours if you have time.
  2. Strain the stock using a sieve and discard the duck and vegetables. Pour the broth into a container and leave to cool, then cover and store in the refrigerator overnight. Before use, scrape all the duck fat from the surface and save it for cooking the red cabbage.
  3. To make the gravy, melt the butter in a saucepan. Add the flour and stir until the paste comes away from the edge of the pan. Add the stock a little at a time, stirring after each addition until there are no lumps left. Bring the stock slowly to a simmer, stirring constantly.
  4. Stir in the cream, redcurrant jelly and gravy browning (if using). Season to taste with salt and freshly ground pepper and keep warm until ready to serve.
Tags:
Scandinavian
Trine Hahnemann
seasonal
healthy
Danish
Swedish
Norwegian
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