How do I make DECENT GRAVY (roast duck)

[SSStollenzeit]

Help help. My gravy is always crap. How do I make a really yummy gravy for a change?

Sent this on the other thread....modify this version?

Well it is VITAL to drain off as much fat as possible from the duck, they are really, really fatty and that can spoil gravy. Have some good chicken stock to hand.

What I would do is before roasting, spike the duck all over loads of times with a skewer as this allws the fat to drain off whilst cooking. Then place it on a trivet to roast. Depending on the size roast it until 3/4s way through. And remove it from the oven and drain off the fat. you can reserve it for roasting potatoes or confit legs in the future.

Now chop some peeled root veg and onions and garlic and herbs into the roasting tray and stick the duck on top and finish the roasting. when the duck is cooked, take it out, cover it with foil to rest for about 20 minutes.

The veg should be quite soft. Drain off the excess fat and place the tray on the hob with a medium flame underneath. sprinkle flour over the tray and stir it in, it will cook a little. you can now add some balsamic vinegar and the hot stock gradually. stir all the time and mash up the veg into the mixture, it will thicken up, add some blackcurant jelly.
Season with salt and pepper and strain into a gravy boat.

Thanks, sounds like you know your stuff. I hate cooking these birds. Never thought of adding redcurrant jelly or any kind of jam to the gravy. Wondering if this is why it usually doesn't taste great?

Just wondering why you add the balsamic vinegar. I've never done that.

No wonder it never works out I'm thinking...

BLACKcurrent

I do wish I'd had the sense to marry a cook

Imo the balsamic will give the gravy a little acidity that will cut through the richness of the duck.

I don't do gravy with duck - I get a tin of cherries put in pan with chicken stock, and a good glug of port. Use arrowroot to thicken. goees fantastically with duck.

You all sound like such good cooks on here. Never occured to me to make something out of cherries to go with it.

Thanks for that. What vegetables would you serve with that?

nah, just an accident that worked!

mash always works well with duck if there's a decent amount of sauce/gravy.

but if you want to go for something fancier then roast pots, roast parsnips and green beans can be made to look good on the plate.

I think you have to cheat with duck and make the gravy seperately with chicken stock. It's just too much faff to get rid of all the fat from the roasting pan while you're getting the vegetables ready and serving and everything at the same time. And any sharp fruit makes a delicious sauce - goosberries, raspberries, blackcurrants or the traditional orange. Mmmmmm - I think you've solved my New Years Day menu problem!

You're the goods girls, thanks ! Have a great Christmas and may all your meals work out!

Or you could do the cheat version, drain off most of the fat and chuck in a large glass of sherry