Special gravy

Special gravy

By
From
Scandinavian Christmas
Serves
8
Photographer
Lars Ranek

There has to be gravy. Each year when we sit down and eat dinner, my family tell me that the gravy has never tasted this good. When I cook it, I keep working on it until I think it’s perfect, adding port, redcurrant jelly, cheese, salt and pepper. It’s prepared with a lot of love. You should prepare the stock one or two days in advance.

For the stock

Ingredients

Quantity Ingredient
2 carrots
200g celeriac
2 onions
2 duck legs
1 bottle red wine
1 tablespoon black peppercorns
4 bay leaves
1 tablespoon coarse sea salt

For the gravy

Quantity Ingredient
75g salted butter
6 tablespoons plain flour
100ml port
1 teaspoon danish blue cheese
1 tablespoon redcurrant jelly
300ml double cream
freshly ground pepper
1 teaspoon gravy browning, or to taste (optional)

Method

  1. To make the stock, peel the carrots, celeriac and onions and cut them into chunks. Fry the duck legs in a saucepan in their own fat, turning occasionally, until golden brown. Add all the other ingredients and bring to a boil with 1.5 litres of water. Reduce the heat and simmer, uncovered, for two to three hours. Strain the stock through a sieve. Cool and store in the fridge. Scrape off the fat that sets on top (save it for the Red Cabbage). There should be 1.2 litres of stock.
  2. For the gravy, melt the butter in a saucepan. Whisk in the flour and cook until foaming and turning slightly brown. Add the stock a little at a time, stirring after each addition, until there are no lumps left. Slowly bring to a boil and add the port, blue cheese, redcurrant jelly, cream and pepper, stirring constantly. Leave to simmer for a few minutes and season to taste with salt and pepper. Adjust the colour with gravy browning, if you want. Reheat when ready to serve.
Tags:
Scandinavia
Denmark
Sweden
Norway
Christmas
baking
hygge
Christmas Eve
Christmas Day
cookies
gingerbread
seasonal
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