American-Style Gravy for Duck

“GRAVY: Cooking juice, usually from meat, extended with stock or other liquid and thickened with a roux or other starch. The excess fat is removed and a small amount retained to make a roux before the liquid is added. Alternatively, the pan can be deglazed with wine or other alcohol or a little stock, then more liquid may be added and boiled until reduced to a slightly syrupy consistency. Gravy may also be thin, but full-flavored.” from Larousse Gastronomique (2009 edition).

The classic French definition regards gravy as a form of sauce. Where the French method is restrained, the American version is not. This recipe for American-Style Gravy illustrates the point.

To read about the less processed options for the gravy ingredients, follow these links: Butter, Flour, Vegetable Stock.

Equipment

a Medium-Sized Pot with a Heavy Bottom and a Lid
a 4-Cup/1 Liter Liquid Measuring Cup and another, Smaller Liquid Measuring Cup
the Roasting Pan of drippings
a Metal Spatula/Turner or Wooden Spoon
a Flame Tamer (aka Heat Diffuser, Simmering Plate) is optional. The pot does not sit directly over the heat source. The gravy may be kept warm over a low heat and is less likely to scorch. Some brands may be used on smooth-top burners.

Ingredients

the Neck from the Free-Range Duck
1 Tablespoon of Salted Butter
1/2 Cup (65 to 70 g) of Organic Unenriched American Hard Wheat Flour
about 5 cups (1.18 liters) of Homemade Vegetable Stock. (See thefoodlessprocessed recipe: Vegetable Stock.)
1/3 cup (79ml) of Drippings from the roasting pan
Ground Black Pepper

Making the Gravy

Melt the butter in the pot and add the duck neck. Brown the neck in the butter and add 5 cups (1.18 liters) of homemade vegetable stock. Simmer for about 40 minutes or until the stock is reduced to 4 cups. Discard the neck and transfer the stock to a large measuring cup. Add vegetable stock to increase the amount of liquid to 4 cups if necessary.
Pour 1/3 cup (120 ml) of drippings from the roasting pan into the smaller measuring cup. Discard any remaining drippings.
Pour the drippings back into the roasting pan and place the pan over a burner set to medium heat.
Add the flour. Stir constantly, mixing the flour with the fat. When the flour turns a reddish brown, slowly begin adding the stock, stirring and scraping up crisp bits from the bottom of the pan. Allow the gravy to thicken a bit between additions of stock.
When all the stock has been added, continue cooking the gravy, stirring, until it is thick and smooth.
Transfer it to the medium-sized pot. Add some ground black pepper to taste. Place the pot on the flame tamer. Partially cover it and keep the gravy warm over very low heat, stirring occasionally, while you carve the bird.

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