This gourmet gravy starts with a duck fat and tapioca starch roux. Add turkey drippings and giblet stock and pour this rich and savory gravy over everything!
Gravy is an important part of your holiday meal. The salt and fat of a good gravy can make even the blandest meat or side dish taste amazing. But do you know how to make a proper gourmet gravy?
Many have their methods, but this is a true culinary gravy that turns out perfect every time. It's all in the roux. And for this gravy, I use Epic, cage-free duck fat for added depth of flavor. Duck fats is one of the best fats you can cook with for healthy, flavorful results. It's liquid gold to some chefs.
Duck fat has 6.3 grams of "good" monounsaturated fat, and the Epic brand assures the duck was humanely raised. Read on for the recipe.
Turkey Drippings & Duck Fat Gravy
2 Cups Roast Turkey Drippings and/or Giblet Stock
1 T Duck Fat
1 T Cultured Butter
2 T Tapioca Starch
1/2 t Iodized Salt
1/2 t Pepper
Lift the turkey out of the roasting pan and transfer to the serving platter. Pour the drippings into a bowl and reserve. If you've made stock from the turkey neck and giblets, you can have that close by too. In the roasting pan, over two burners on medium low, melt the duck fat and butter. Whisk in the starch to form a pasty roux. Add the drippings and/or giblet stock. Season to taste. Serve in gravy boats and pour over everything from meat to sides, or dunk you LFG sourdough rolls in it.