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    Madeira gravy

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    *mandatory

    Madeira gravy

    Sweet, caramelised wine gives this gravy real body, while the star anise echoes the goose’s spice rub.

    • Preparation time: 10 minutes
    • Cooking time: 1 hour 10 minutes

    Serves: 6 - 8

    Ingredients

    2 tbsp goose fat
    Goose giblets and wing tips
    3 shallots, thinly sliced
    150g chestnut mushrooms, thinly sliced
    2 fresh bay leaves
    20g pack thyme
    2 star anise
    3 tsp plain flour
    400ml Madeira wine
    1L Heston from Waitrose Chicken Stock
    2 tsp Belazu Medium Sweet Apple Vinegar or cider vinegar

     

    Method

    1. In a large pan, heat the fat over a medium-high heat. Add the giblets and wing tips; thoroughly brown on every surface (about 5-6 minutes). Do in batches if necessary. Once caramelised, remove from the pan; set aside. Add the shallots, mushrooms, herbs and star anise; cook over a high heat for 5-7 minutes until caramelised.

    2. Return the giblets and wing tips to the pan with the flour, stir together and cook for 2-3 minutes. Add the Madeira and reduce the heat to medium. Cook for 20 minutes. Add the stock; cook for 30 minutes. Add the vinegar and any resting juices from the goose; season. Pass through a sieve and serve piping hot.

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