Ingredients Heart, liver, neck and gizzard from the carcass of a Skeaghanore West Cork Farm duck 1 onion, halved and sliced 1 carrot, chopped 1 bay leaf Black pepper 1 ½ pints water 375ml red wine 1½ tbsp cornflour Knob of butter Pinch of salt Method 1. This can be made while your roast is cooking. Our classic Red Wine Gravy is quick and easy to make with a richness to complement our roast duck, or a festive goose. Helena Hickey, Skeaghanore West Cork Farm At this stage the choice is yours, either keep reducing this stock fully to a rich consistency without adding anything, this might take an extra 2 hours on medium heat, or add some powdered gravy to thicken it up, which will provide more gravy for the few days ahead. Add your chicken stock and reduce by two-thirds over medium heat, or until you end up with 1.5 litre of sauce.ĩ. Deglaze with port and simmer till you can smell the alcohol is gone. Wash the large saucepan, return to the heat with little oil, add the shallots and garlic and caramelise slightly.Ĩ. Strain the stock over a bowl to remove the bones and vegetables.ħ. Cook for 3 hours (minimum) while skimming any fat or foam that rises to the top.Ħ. Drop heat as low as you can while still being able to observe a gentle movement in the pot. Add chicken bones and water to pot and bring to a simmer.ĥ. Next add red wine, peppercorns and herbs, cooking for 5 minutes over medium heat or until you can smell the alcohol from the wine is gone. Cook over medium heat for 5 minutes while constantly stirring.Ĥ. Place caramelised vegetables in a strainer with a bowl underneath to release the oil, then put them all back to the pot and add tomato paste. Heat up a large 10 litre saucepan with vegetable oil and, taking one diced vegetable at a time (except the shallots and garlic), caramelise heavily. Alexandre Petit, Group Executive Chef with the Trigon Hotels in Cork.
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