It is the second last day of the 12 Days of Chrismukkah celebrations / our second last recipe of the year – can you believe it?
Instead of lamenting how sad you’re going to be during our annual Christmas break, be thankful that I was able to make time for my dear friend Autumn Reeser.
Full disclosure I absolutely hated Autumn when we first met on the set of season three where she started out as its nuisance but like her character, she wore me down and we’ve been the best of friends ever since, landing he roles in Entourage, Sully and a guest role reunion with Rach on the underrated Hart of Dixie.
I haven’t seen Autumn since the Sully premiere – I was attending as
TamTom’s date, so was sadly to busy to really reconnect. Thankfully she was free for a pre-holiday catch-up and to strategise her next careers steps and have a little girl talk.
Now I know I said the duck was delicious, it can also be made better with the inclusion of some gravy. And thankfully Autumn has odd tastes and was completely cool to just sit down and gab over a nice jug of Portumn Reeser Gravy.
In retrospect, this would have made more sense to post with yesterday’s recipe … but what are you gonna do, amirite? As a stand alone, this robust gravy is delicious – fruity, rich and full of flavour – but with a freshly roasted duck, it truly sings.
Portumn Reeser Gravy
2 tbsp duck fat from the Roast Melinda Duck
1L chicken stock
2 tbsp plain flour
200ml red port
Transfer the duck fat to a saucepan (and decant the extract to a mug for tomorrow’s recipe) over medium heat – which shouldn’t take long, given you just decanted some from the oven – and add the flour and cook for a minute or so.
Slowly pour in the stock and port, whisking as you go, until it is all smooth. Add the charred veggies and bring the gravy to the boil, reduce the heat and simmer for half an hour, or until thickened.
Strain the gravy through a sieve, pushing out every last drop of flavour. Devour on some duck … or in a jug, no judgement.