Scandikitchen Christmas by Brontë Aurell

Author:Brontë Aurell
Language: eng
Format: epub
Publisher: Ryland Peters & Small
Published: 2018-11-16T05:00:00+00:00

andesovs

DUCK STOCK GRAVY

This recipe makes the best gravy to accompany the Danish Christmas Roast Duck (see page 78). Some people make gravy from all the liquids in the roasting pan, but I find this a bit too fatty, so I make a duck stock as a base instead.

plain/all-purpose flour

redcurrant jelly (or lingonberry jelly and sugar)

salt

your choice of seasonings, such as gravy browning, soy sauce, Worcestershire sauce, sherry vinegar or cream

FOR THE DUCK STOCK

a knob of butter

a glug of oil

duck giblets and wing tips (from the duck on page 78)

1 carrot, chopped

1 onion, chopped

½ leek, chopped

1 parsnip or piece of celeriac, chopped

10 black peppercorns

2–3 allspice berries (optional)

2 whole cloves (optional)

a few sprigs of fresh thyme and parsley

SERVES 4

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