Thanksgiving Feast: Duck Gravy
Drippings: Remove the duck from the pan, leaving the drippings behind. If the bits aren't as browned as you'd like, return the pan to the oven to let the drippings brown further.
Flour: You can use either flour or cornstarch for this recipe. I prefer flour because it's easier to work with, but cornstarch is a good option for a gluten-free gravy.
Water or Stock: Use either water or poultry stock (chicken, turkey, or duck) to achieve the desired consistency and thickness for your gravy.
How to Make Gravy
Making gravy is simple, and you’ll never want to buy canned gravy again. This method works for beef or pork as well, as long as you have drippings from a roasted item.
After removing from the oven, scrape up the browned bits from the pan and place the pan directly over a burner on the stove. Sprinkle flour onto the drippings and whisk together. Continue whisking and adding flour. Once the flour is incorporated, add water and keep whisking. Taste and add salt as needed.
How to Thicken Gravy
If your gravy isn't thick enough, or if it's too thick, you can easily adjust the consistency. To thicken, add a slurry of flour or cornstarch mixed with cold water and whisk it into the gravy.
Duck Gravy
Servings
8servings
Prep time
5minutes
Cooking time
10minutes
Ingredients
1⁄4 cup duck drippings, browned and scrapped off the pan
1⁄4 cup cornstarch or flour
3 cups water or stock
Evaluate the pan drippings for any excess juice, wateriness, or greasiness that might not blend well into the gravy. If necessary, roast the drippings to further render down the fat and evaporate any water.
Scrape the drippings from the pan to loosen them and place the pan directly on the stove, or transfer the drippings to a medium saucepan. Sprinkle flour onto the drippings and vigorously whisk to incorporate the flour. This process is easier in the pan but can also be done in a saucepan.
Gradually add stock or water to the pan while continuing to whisk. Allow the gravy to reduce and thicken. Taste and add salt as needed. Remove from heat when the gravy reaches the desired thickness.
Hey everyone! I'm so excited to share some of my favorite tips for taking your homemade duck gravy from good to absolutely unforgettable, especially for those special holiday meals. While the basic recipe is straightforward, there are a few extra tricks I've picked up over the years that make all the difference. First off, getting amazing drippings is key! If you're roasting a whole duck, try scoring the skin in a crisscross pattern and pricking it all over before roasting. This helps render out more fat, giving you those rich, flavorful drippings. Roast it low and slow for a while to really get that fat rendering. Once the duck is out, you might find you have a lot of fat in the pan. I like to carefully pour the drippings into a fat separator. This allows the fat to rise to the top, making it super easy to pour off the rich, concentrated liquid gold (the drippings!) from the bottom. You only need about 1/4 cup of the pure drippings for the recipe, so don't be afraid to discard the excess fat or save it for other cooking – duck fat fries, anyone? Now, let's talk about preventing lumps, which is probably the most common gravy dilemma! The key here is patience and consistent whisking. When you sprinkle the flour onto the hot drippings, make sure you whisk vigorously to create a smooth roux. Cook this flour-fat mixture for a minute or two until it smells a little nutty and turns a light golden color – this cooks out the raw flour taste. Then, when adding your stock or water, add it gradually, a little at a time, continuously whisking. This helps emulsify everything smoothly. If, despite your best efforts, you end up with a few lumps, don't despair! You can always strain your gravy through a fine-mesh sieve into another saucepan. For really stubborn lumps, a quick whiz with an immersion blender can work wonders to achieve that silky-smooth texture we all crave. Want to boost the flavor even more? Consider roasting some chopped aromatics like onion, celery, and carrots in the duck pan alongside your bird. These will caramelize and add incredible depth to your drippings. When making the gravy, instead of just water, using a good quality chicken or duck stock can really elevate the taste. Sometimes, I even add a splash of dry white wine or sherry to the drippings before adding the flour – let it reduce for a minute or two to deepen the flavor profile. A pinch of fresh thyme or sage at the end can also add a lovely aromatic touch. And finally, troubleshooting! If your gravy turns out too thin after simmering, you can make another small slurry (equal parts cornstarch/flour and cold water) and whisk it in, letting it simmer for a few minutes to thicken. If it's too thick, simply whisk in a little more warm stock or water, a tablespoon at a time, until it reaches your desired consistency. If it tastes a bit bland, don't be shy with the salt and freshly ground black pepper. A tiny splash of Worcestershire sauce or even a dash of soy sauce can add a surprising umami kick without tasting distinctly like those ingredients. With these extra tips, your homemade duck gravy will be the star of your holiday spread!
