Apple-White Wine Gravy

Difficulty:

1/5

Yield: 4-6 Servings

Ingredients:

Reserved pan juices from Steam Roasted Goose (see recipe)
2 tablespoons (30 ml) goose fat, rendered, reserved from Steam Roasted Goose (see recipe)
2 tablespoons (30 ml) all-purpose flour
1 quart (~1 L) of Goose Stock (see recipe)
Salt and pepper

Method:

In a saucepan over high heat, reduce the reserved pan juices for 15 minutes, until well reduced.

Heat the goose fat in a saucepan over medium heat and create a roux by stirring flour into the fat and cooking for two to three minutes, stirring constantly.

Add the Goose Stock to the roux slowly, whisking constantly, and simmer until thickened.

Add the reduced pan juices and continue whisking to incorporate.

Simmer for 8-10 minutes, season with salt and pepper.

Serve with Steam Roasted Goose (see recipe).

Buon appetito.