Dewitt duck gravy
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Duck drippings |
| 2 | tablespoons | Flour; rounded |
| 1 | cup | Half and half |
| 1 | can | (4-oz) sliced mushrooms and juice |
| Garlic salt | ||
| Worcestershire sauce | ||
| 2 | tablespoons | Creme sherry |
Directions
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.
TOM SCHALLHORN
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .