Jump to content

Welcome to the eG Forums!

These forums are a service of the Society for Culinary Arts & Letters, a 501c3 nonprofit organization dedicated to advancement of the culinary arts. Anyone can read the forums, however if you would like to participate in active discussions please join the society.


Best Gravy Ever


  • Please log in to reply
No replies to this topic

#1 scolobey

  • participating member
  • 10 posts
  • Location:San Francisco

Posted 28 July 2012 - 02:29 PM

Duck Heart Gravy

First, buy a peking duck, rinse out the inside, and simmer it in water for about two hours. Strain and skim, then throw it in the fridge to cool it down.

While your stock is simmering, Take a whole bunch of giblets. I used nothing but duck hearts. Chop your internals up fine and cook them gently (medium low) in butter. When they're brown, add some flour and cook that gently until it too browns (nice and foxy). Now, add your peking duck stock as you stir, taking that roue and all of those giblets up into a starchy thick mass of down home goodness. Keep adding stock slowly and simmering to swell up all of that flour starch until you're happy with the consistency. Season, then consume. Throw it on mashed potatoes or on some french fries with cheese or biscuits. Or, why not, just put it in a bowl, sprinkle some chives, and call it soup.

duck heart.JPG
  • sachieauckland likes this

Also tagged with one or more of these keywords: Chinese