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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...
- 118.29 ml dripping, from the turducken plus the reserved duck skin
- 946.36 ml eggplants, peeled and chopped
- 354.88 ml onions, chopped
- 236.59 ml sweet potato, peeled and finely chopped
- 4.92 ml garlic, minced
- 3 bay leaves
- 7.39 ml salt
- 7.39 ml white pepper
- 7.39 ml cayenne
- 4.92 ml dry mustard
- 2.46 ml dried thyme leaves
- 1892.72 ml chicken stock or 1892.72 ml turkey stock or 1892.72 ml duck stock
- 236.59 ml dark brown sugar, packed
- 236.59 ml sweet potato, peeled and cut into 1/2-inch dice
- 44.37 ml Grand Marnier
- 118.29 ml 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.