Sauces - Duck gravy

Duck gravy
01-Jan-26
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Ingredients:

For the oven For the sauce

from the bird:

  • Neck, heart, giblets (omit the liver)

from the garden:

  • Carrot roughly chopped
  • Onion roughly chopped
  • Garlic peeled and squashed
  • 1tbsp Soy sauce
  • 1tbsp Honey
  • 1tbsp Tomato puree
  • 1 Bay Leaf
  • 2 Cloves
  • 6 Peppercorns
  • Dried thyme
  • 400ml Chicken stock

Optional: Add Orange Zest
Optional: Add Bisto if too thin

 

Method:

  1. Roast the bones and giblets: Preheat over to 200°C. Place all the bits from the bird in roasting pan, toss with a little oil or duck fat and roast for 30 minutes until deep golden brown.
  2. Roast the vegetables: Add the veg to the roasting pan, mix well and roast for another 30 minutes.
  3. Simmer in stock pan: Transfter roasted bones and vegetables to stock pan. Add all the other ingredients, bring to the boil and then very gently simmer for 3-4 hours.
  4. Strain the stock: Allow to cool for a while and then strain into a sauce pan and contintue to reduce.
  5. Finish the sauce: Optional, add orange zest, ¼ of an orange at a time, and taste.
  6. Alternative flavour profile: Add Sichuan Pepper Corns, Cinnamon and Star Anice
  7. Thicken sauce: Add Bisto, or roux of flour and duck fat, to thicken to disired consistancy.