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Prep 45 mins
Cook 20 mins
This is the BEST gravy I've ever found, it's labor intensive but OH SO WORTH IT!!! It's from Chef Paul Prudhome's Turducken recipe page...
- 1⁄2 cup dripping, from the turducken plus the reserved duck skin
- 4 cups eggplants, peeled and chopped
- 1 1⁄2 cups onions, chopped
- 1 cup sweet potato, peeled and finely chopped
- 1 teaspoon garlic, minced
- 3 bay leaves
- 1 1⁄2 teaspoons salt
- 1 1⁄2 teaspoons white pepper
- 1 1⁄2 teaspoons cayenne
- 1 teaspoon dry mustard
- 1⁄2 teaspoon dried thyme leaves
- 8 cups chicken stock or 8 cups turkey stock or 8 cups duck stock
- 1 cup dark brown sugar, packed
- 1 cup sweet potato, peeled and cut into 1/2-inch dice
- 3 tablespoons Grand Marnier
- 1⁄2 cup green onion, finely chopped
- Place the drippings and duck skin in a large skillet over medium-high heat. Add 3 cups of the eggplant and sauté until eggplant starts to get soft, translucent and brown, about 5 minutes, stirring frequently. Add the onions and remaining 1 cup eggplant. cook until the onions start to brown, about 8-10 minutes, stirring occasionally. Add the finely chopped sweet potatoes. Continue cooking and stirring for 4 minutes. Stir in the garlic and cook 3 minutes, stirring occasionally. Add the bay leaves, 1 teaspoon of the salt, 1 teaspoon each of the white and red peppers, the mustard and thyme. Stir well, scraping the pan bottom as needed.
- Stir in 1 cup of the stock into the vegetables and cook 2 minutes, then add 1 more cup of stock. Cook 5 minutes, stirring occasionally. Stir in 1/4 cup of the sugar and cook 2 minutes, stirring occasionally. Add another 1 cup of stock and cook 10 minutes, stirring occasionally. Add the remaining 1/4 cup sugar and 1 cup more stock. Cook 10 minutes, then add another 1 cup of stock and cook 10 minutes more, stirring occasionally. Reduce heat to low and simmer 13 minutes. Stir in another 1 cup stock and simmer for 3 minutes. Remove from heat and strain well, forcing as much liquid as possible through the strainer.
- Place the strained gravy in a 2 quart saucepan. Add the diced sweet potatoes and 1 cup stock. Bring to a boil over high heat, then reduce heat and simmer 3 minutes, skimming any froth from the surface. Stir in the Grand Marnier and continue simmering for 7 minutes, stirring occasionally. Add the green onions, the remaining 1/2 teaspoon each of salt, white and red pepper, and the FINAL cup of stock. Bring gravy to a boil and simmer until it reduces to about 3 cups, about 8 minutes, stirring occasionally. Yield: About 3 cups.