8th
Weekend Invention #2: Habanero & Honey Duck Gravy
Ok, I didn’t invent this (as I’m sure someone’s made this before… somewhere), but I certainly learned how to make it by making it, which I feel is the most fulfilling of kitchen experiences. So here’s a recipe. Immediately begin improvising with it and making it your own.
-2 quarts duck stock (The French Laundry Cookbook will show you the magic)
-1/3 stick of butter
-two handfuls flour, maybe more.
-4 habaneros peppers, halved, seeded.
-2 glasses white wine
- 2 tbsp honey
-salt and pepper
1. Melt butter in a large saucepan
2. Scrape off the white foam that rises to the top and discard.
3. Add habaneros and simmer on low, 10 minutes, then pull them out and reserve them.
4. Add flour slowly and stir. A paste should form (a rue), which you will let stiffen and darken. Add more flour if consistency is too buttery.
5. Add white wine and stock in small, equal portions.
6. Stir and continue to do this until you’ve used the wine, then just stock.
7. Add honey. If the spice does not last on the palette as you continue to stir and season, put the reserved habanero pieces back in. But be careful. It will get very spicy very fast, and you don’t want to hide the duck stock’s flavor.
8. Take a little butter (half tbsp) and stir it in. Turn off heat. Some finely chopped oregano (a few sprigs) might be nice to toss in when you take it off the heat to let it thicken.
Refrigerate for up to 1 week. Serves 5-8 portions of meat.