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–+ servings
Andesauce
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Duck gravy (andesauce)

Recipe for duck gravy, made with stock from the duck.
Course Side dishes
Cuisine Danish
Nøgleord Brown gravy, Christmas dinner, Christmas food, Gravy, Roast duck
Total Time 20 minutes
Servings 4 people
Calories 121kcal

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)

Instructions

  • 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

Calories: 121kcal | Carbohydrates: 6g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 603mg | Potassium: 101mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 340IU | Vitamin C: 0.4mg | Calcium: 20mg | Iron: 0.5mg