Duck Gravy
Rich duck gravy made with mushrooms, red wine, and duck stock, finished with cream for a smooth, glossy texture. You can add duck drippings for an extra roasted flavor.
Ingredients
- 2 tablespoons olive oil
- 32 ounces button or cremini mushrooms, thickly sliced
- 1/2 cup finely chopped shallots (or red onions)
- 2 garlic cloves, minced
- 3 cups dry red wine
- 2 cups duck stock
- 1/4 cup optional roasted duck drippings
- 1.5 cups heavy cream
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
- Salt and pepper to taste
- chopped chives or parsley (optional to finish at the end)
Instructions
- Heat olive oil in a medium pot over medium heat. Add shallots, season with salt and pepper, and cook 2-3 minutes, stirring often.
- Add garlic and cook 1 minute.
- Add butter and melt. Add flour and stir until smooth. Cook 2 minutes, stirring.
- Slowly whisk in red wine. Now whisk in the duck stock slowly.
- Bring to a low simmer and reduce by about half.
- Stir in 1/4 cup of duck drippings (if using).
- Add heavy cream and thyme. Simmer gently until the gravy coats the back of a spoon.
- Season to taste with salt and pepper. Finish with chives or parsley if desired.
NOTES
Deglaze for extra flavor: If you're making this after roast duck, deglaze the roasting tin with a splash of water, scrape up the brown bits, and stir that into the gravy.
Don't let it boil hard after adding cream: keep it at a gentle simmer so it stays smooth.
Nutrition
Calories: 556kcal | Carbohydrates: 20g | Protein: 8g | Fat: 42g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 93mg | Sodium: 187mg | Potassium: 894mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1069IU | Vitamin C: 3mg | Calcium: 81mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.
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