Classic duck gravy (andesauce) for Christmas dinner. The gravy is made with the roasting juices from the duck, but you can also buy duck stock.
I often hear people say they have never made a roux-based gravy. But it really is so simple, and it genuinely cannot go wrong.
If the gravy becomes too thick, you can add more liquid, and should it turn out too thin, you can stir in a little cornflour or gravy thickener – I always keep some in the kitchen drawer.
Roast duck with duck gravy is a classic for Christmas Eve and Mortensaften (St Martin’s Eve, 10 November) – so if you are roasting a duck, use the roasting juices from it.
Alternatively, you can buy duck stock at the supermarket.
Below you will find my recipe for duck gravy – I hope you will give it a try.
Duck gravy (andesauce)
Ingredients
- 25 g butter
- 2 tbsp plain flour
- 600 ml roasting juices from the duck or duck stock
- 50 ml whipping cream (38% fat), or a splash more
- 2 tsp redcurrant jelly
- Salt and pepper
- Gravy browning (kulør)
Method
- Melt the butter in a small saucepan, and whisk in the flour.Let it cook through for about a minute while you keep whisking.
- Add the duck stock or roasting juices a little at a time, whisking it into the sauce.
- Let the gravy simmer for 5-6 minutes, then add the cream.
- Season to taste with salt, pepper and the redcurrant jelly, and adjust the colour with gravy browning.
Nutrition
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