Ah, gravy. Essential element of any roast dinner – and frequent sauce (punny) of anguish. Mr. dB is an exceptional talent when it comes to gravy and it previously caused me near-physical pain trying to get close to his level of tastiness. This recipe, however, really does cut the mustard so to speak.
Jump to RecipeMushrooms and miso give a lusciousness and depth – and I’m terribly sorry to the vegetarians and vegans out there, but the addition of our bird’s spine and trimmings really do make that velvety difference…
Every Christmas spread needs a good gravy. 
Flavour in progress.
Tips and Tricks
Should your gravy not quite get to the right thickness, have a slurry (mixture) of equal parts cornstarch and water to chuck in should you need it right at the end. If you’re cooking a duck or a chicken, feel free to add in the roasting juices and fat as you rest the meat – avoid this with a goose as they’re super fatty and it’ll send your gravy’s balance right off kilter.
Miso Gravy
Equipment
- Soup pot (or pressure cooker)
- Small saucepan
- Large strainer
- Skimmer / large spoon
Ingredients
- Goose spine, wing tips, excess skin/fat Substitute: chicken/duck
- 7 Shiitake mushrooms Substitute: other flavourful mushrooms
- 4 King oyster mushrooms Substitute: portobellos
- Chestnut mushrooms (a handful) Substitute: button mushrooms
- 1 Brown onion
- 1/4 cup Miso Divided into 2 x 2 tbsp
- 4 cups Water 2 if using a pressure cooker
- 1 tsp Szechuan peppercorns
Optional/Standby
- 1 tbsp Cornstarch
Instructions
Christmas Morning / Morning of your Cook
- Wash the mushrooms and the onion (we’ll be using the skin).
- In a soup pot, add the goose bits, the mushrooms (just tear them in half or so, doesn’t need to be pretty). Halve the onion and add (skin n’ all) into the pot.
- Top with half of the miso paste; pour the water over the top and lastly add the peppercorns.
- Stove: bring to a boil, skim the top to collect any gross scuzzy bits with a skimmer/large spoon; reduce to a simmer and let that go for as long as possible.Pressure cooker: cook on high pressure for 45 minutes; natural release.
To Cook
- While the bird is in the oven, strain the broth into a small saucepan and put onto a low heat.
- Add remaining miso, taste for seasoning and allow the gravy to simmer on the lowest heat setting.
- When the meat is resting, strain your gravy one more time.
- Rinse the saucepan then return the gravy to a low heat, add a knob of butter before serving in a gravy boat/serving mug, however it comes!!
- Should your gravy be too loose/liquid-y, you can mix together 1 tbsp each cornstarch and water and add, little by little, to thicken your gravy right up.
Video
We would love to hear what you think of our dish.
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