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Duck Gravy

A savory gravy made with duck fat, flour, stock, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Flour and pepper are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 50,459 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Duck Gravy

Ingredients

Directions

  1. In a pan, heat the fat over medium heat.

  2. Add the flour and mix well.

  3. Gradually pour in the stock while stirring constantly.

  4. Season with salt and pepper to taste.

  5. Strain the gravy before serving.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Fat
Carries flavor and forms the base of the roux with the flour.
Flour
Thickens the gravy as it cooks with the fat and stock.
Stock
Forms the liquid body of the gravy and carries its savory flavor.

The step that matters

Gradually pour in the stock while stirring constantly. Adding liquid slowly while stirring keeps the flour smooth and evenly dispersed. Pouring it in all at once can trap clumps of starch that stay lumpy and fail to thicken evenly.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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