How to make perfect duck pan gravy
We love the comfort of a Sunday roast and getting the gravy right is essential. Using the giblets from the bird adds to richness and meatiness of the flavour of the stock. To make this delicious gravy you will need the following –
Giblets from bird
1 onion sliced in half
1 carrot roughly chopped
1 stick celery
1 1/2 pints water
375ml of good red wine
1 1/2 tbsp plain flour
1 knob butter
Pinch of salt
First start by making the stock, this can be done ahead of time and then used when you need to make the gravy.
- Place the giblets into a large saucepan.
- Add all the vegetables, peppercorns, bayleaf, a pinch of salt and the water. Bring to the boil and then gently simmer for 1 hour while your roast is cooking.
- Strain and reserve the stock.
TO MAKE THE GRAVY
When your roasted duck has finished cooking, skim off most of the fat from the roasting tin (you can strain this and use for roast potatoes another time) and then place the tin over a low to medium heat on the hob and add the butter, sprinkle in the flour and mix well with a whisk.
Bring up to a simmer then add the wine.
Add the reserved stock, simmer and allow to reduce until you have the consistency you prefer.
Season to taste. You can mix in a generous tablespoon of redcurrant jelly if you prefer it sweeter.
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