Quick Roasted Duck Gravy

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Here’s my go-to roasted duck gravy recipe, made with rich pan drippings, fresh herbs, and a splash of good red wine. It’s the kind of gravy that makes everything on the plate taste better.

This gravy has become a must-have at our holiday dinners, and I always make an extra batch because everyone wants to take some home. And let’s be honest – there’s nothing wrong with having leftover gravy to pour over sandwiches the next day, is there?

What Kind of Duck Drippings Should I Use?

The drippings from your roasted duck are pure gold when it comes to making gravy, and you’ll want to make the most of them. The best drippings come from the bottom of your roasting pan after cooking the duck, where all those tasty browned bits and fat have collected. When gathering your drippings, try to get a good mix of both the golden fat and the darker meat juices – this combination gives your gravy the richest flavor. Just be sure to strain out any burnt pieces or unwanted solids before using. If you find yourself with more duck fat than you need, save the extra in a jar in the fridge – it’s great for roasting potatoes or adding flavor to other dishes.

Options for Substitutions

When making this gravy, you have some flexibility with the ingredients, though some are essential:

• Duck drippings: These are really important for the authentic duck flavor, but if you’re completely out, you could use chicken or turkey drippings plus 1 tablespoon of butter for extra richness. Just know the flavor won’t be quite the same.
• Cornstarch or flour: These thickeners can be swapped for each other – use 1/4 cup flour or 1/4 cup cornstarch. If using flour, cook it with the drippings for 2-3 minutes to remove the raw taste. For a gluten-free option, arrowroot powder works too (use 3 tablespoons instead).
• Water or broth: Chicken or vegetable broth will work fine here. You can even use a mix of white wine and broth (2.5 cups broth + 1/2 cup wine) to add more depth to your gravy.

Watch Out for These Mistakes While Cooking

The biggest challenge when making duck gravy is ending up with a greasy or lumpy sauce, which happens when you don’t properly separate the fat from the drippings – take your time to carefully spoon off excess fat, leaving just the flavorful brown bits behind.

A common error is adding your cornstarch or flour directly to hot liquid, which creates lumps – instead, make a smooth paste (called a slurry) with cold water first, then slowly whisk it into your hot drippings.

Temperature control is crucial: if your pan is too hot when you add the liquid, it will splatter and cook unevenly, so reduce the heat to medium-low and add your liquid gradually while whisking constantly.

For extra richness, try replacing some of the water with good-quality chicken or vegetable broth, and remember to taste and adjust the seasoning only at the end, as the gravy will continue to reduce and intensify in flavor as it cooks.

What to Serve With Duck Gravy?

This rich duck gravy is perfect for spooning over all sorts of dishes that could use a flavor boost! The obvious choice is to serve it over sliced roasted duck, but don’t stop there – it’s great ladled over mashed potatoes, rice, or even buttered egg noodles. I love using it to dress up simple roasted vegetables like carrots, parsnips, or Brussels sprouts, which soak up all that savory goodness. For a really cozy meal, try serving your gravy alongside some homemade biscuits or Yorkshire puddings that can catch every delicious drop.

Storage Instructions

Keep Fresh: Your homemade duck gravy will stay good in the fridge for 3-4 days when kept in an airtight container. The gravy might thicken up a bit while chilling, but don’t worry – that’s totally normal!

Freeze: Pour your cooled gravy into freezer-safe containers or ice cube trays for easy portions. It’ll keep well in the freezer for up to 3 months. I like using ice cube trays because I can pop out just the amount I need for a meal.

Warm Up: To bring your gravy back to life, warm it up slowly in a saucepan over low heat, stirring frequently. If it’s too thick, just add a splash of water or broth until you get the consistency you want. For frozen gravy, thaw it overnight in the fridge before reheating.

Preparation Time	10-15 minutes
Cooking Time	15-25 minutes
Total Time	25-40 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 120-150
• Protein: 0-1 g
• Fat: 5-10 g
• Carbohydrates: 25-30 g

Ingredients

• 1/4 cup browned duck drippings from the pan
• 1/4 cup cornstarch or flour
• 3 cups water or broth

Step 1: Evaluate and Prepare Pan Drippings

Begin by taking your pan drippings and checking for any excess juice or greasiness that might not blend well into the gravy.

If you notice any wateriness or excess fat, roast the drippings in the oven to render down the fat and evaporate any water.

This step will enhance the flavor and consistency of your gravy.

Step 2: Loosen and Heat the Drippings

Scrape the drippings from the pan so they are loose.

You have the option to place the pan directly onto the stove or transfer the drippings to a medium saucepan to make your gravy.

Making use of the original pan is often easier for incorporating the flour smoothly.

Step 3: Create the Roux

Sprinkle flour onto the drippings in your pan or saucepan.

Begin to vigorously whisk the flour into the drippings until it’s fully incorporated.

This creates a roux, which is the base for your gravy.

Ensure the mixture is smooth and free of any lumps.

Step 4: Add Liquid and Thicken the Gravy

Once the flour is thoroughly mixed, slowly add your stock or water to the pan while continuously whisking.

Allow the mixture to reduce and thicken to create your gravy.

Taste the gravy as it cooks, adding salt if needed.

Adjust the seasoning according to your preference.

Step 5: Finalize and Serve the Gravy

Continue to cook and whisk the gravy until it reaches your desired thickness.

Once thickened to your liking, remove the pan from the heat.

Your flavorful gravy is now ready to serve, perfect for complementing your dish.