When you have a strong flavour protein such as Goose, you need a gravy that can compliment it. Not one that is weak and has no body. Port Gravy is the one you want. The gravy is so full of flavour from the pan juices, white wine, port, chicken stock to give you a flavour explosion. The gravy is a full bodied brown that coats the plate and will have you licking it clean every time.
- This recipe starts once you have roasted your protein, I usually serve this gravy with goose.
- Using a slotted spoon, remove the vegetables, neck pieces and giblets from roasting tin.
- Remove any fat from the pan juices using a spoon of baster. Keep hold of the fat to create the roux..
- Over a medium heat. deglaze the roasting tin with white wine and port. Stir constantly to remove the sticky bits from the pan as they are full of flavour.
- Add the chicken stock and bring the mixture to a boil. Maintain until the mixture has reduced by half.
- Mix together the 4 tablespoons reserved fat and flour and cook the roux mixture over a moderately low heat Continue to whisk until there are no lumps remaining. whisking to prevent lumps.
- Using the roasting tin or a large heavy saucepan, add the roux gradually to the wine, port, chicken stock and pan juices mixture.
- Bring the gravy to the boil, and whisk constantly.
- Reduce the heat under the roasting tin and simmer the gravy until it has thickened. Continue to stir/whisk frequently. Season gravy with salt and pepper and taste it to make sure its good.
- Carefully pour the delicious gravy to a heated sauceboat or jug and serve immediately.