Yield: 4 Servings
|½ cup||Duck drippings|
|2 tablespoons||Flour; rounded|
|1 cup||Half and half|
|1 can||(4-oz) sliced mushrooms and juice|
|2 tablespoons||Creme sherry|
In a medium-sized saucepan, make a roux with ½ cup duck drippings and 2 Tablespoons flour, stirring until flour is absorbed. Pour in 1 cup of Half and Half, 1 can of sliced mushrooms, a dash of garlic salt, 2 dashes of Worcestershire sauce and 2 Tablespoons of creme sherry. Stir until thickened. Pour gravy over duck breasts and serve. Yield: Gravy for 4 duck breasts.
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .