Simply Perfect Turkey Gravy

By akselden

Ingredients

• 1 1/2 T.Graissede Canard Gold
• 4 1/2 c.mixed coarsely diced carrots, celery and onion
• 1 c. dry white wine
• 3 oz. Glace de Volaille Gold + 4 c. hot water
• 2 medium sprigs flat-leaf parsley
• 6 T.all-purpose flour
• Salt and freshly ground black pepper to taste
• 6 T. unsalted butter
• 1 sprig fresh thyme or 112 t. dried thyme leaves

Preparation

Step 1

Heat the duck fat in a heavy skillet over medium heat. Saute the vegetables until richly browned and soft, about 40 minutes, stirring occasionally. Pour in the wine, tum the heat to high and cook until the liquid has almost completely evaporated, stirring up all the browned cooking bits. Meanwhile, combine the stock, parsley and thyme in a saucepan and simmer while the 'vegetables cook.
Puree the softened vegetables along with 1 cup of the stock in an electric blender until smooth.
Remove the herbs from the stock (or strain if using dried thyme) and stir in the puree. In a clean saucepan, melt the butter over medium high heat. Whisk in the flour and cook, stirring continuously, until it tum a rich, nutty brown. Turn off the heat and whisk in the stock until smooth, taking care to scrape tile bottom and comers well.
Season to taste with salt and pepper. Add the parsley and serve.