Gravy Bread
A luxurious take on gravy bread, featuring rich duck confit gravy and buttery brioche toast.
4 slices
Brioche Bread
2 tbsp
Duck Fat
2 tbsp
All-Purpose Flour
2 cups
Duck Stock
1/4 cup
Dry Sherry
See all 9 ingredients ↓
A luxurious take on gravy bread, featuring rich duck confit gravy and buttery brioche toast.
Instructions
- Render Duck Fat in a medium saucepan over medium heat.
- Whisk in All-Purpose Flour and cook for 2-3 minutes, creating a dark roux.
- Deglaze the pan with Dry Sherry, scraping up any browned bits.
- Gradually whisk in Duck Stock, ensuring no lumps form.
- Bring to a simmer, then reduce heat and cook for 10-15 minutes, or until thickened.
- Stir in shredded Duck Confit and Fresh Rosemary.
- Season with Salt and Black Pepper.
- Toast Brioche Bread to golden brown.
- Pour Gravy generously over toasted Bread and serve immediately.
-
4 slices
N/A
Brioche Bread
-
2 tbsp
30 mL
Duck Fat
-
2 tbsp
15 g
All-Purpose Flour
-
2 cups
475 mL
Duck Stock
-
1/4 cup
60 mL
Dry Sherry
-
1/2 tsp
2.5 mL
Salt
-
1/4 tsp
1.25 mL
Black Pepper
-
2 oz
57 g
Duck Confit-shredded
-
1 tsp
5 mL
Fresh Rosemary-finely chopped
Equipment
- Medium saucepan
- Whisk
- Toaster
Instructions
- Render Duck Fat in a medium saucepan over medium heat.
- Whisk in All-Purpose Flour and cook for 2-3 minutes, creating a dark roux.
- Deglaze the pan with Dry Sherry, scraping up any browned bits.
- Gradually whisk in Duck Stock, ensuring no lumps form.
- Bring to a simmer, then reduce heat and cook for 10-15 minutes, or until thickened.
- Stir in shredded Duck Confit and Fresh Rosemary.
- Season with Salt and Black Pepper.
- Toast Brioche Bread to golden brown.
- Pour Gravy generously over toasted Bread and serve immediately.
Nutrition per serving
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