Duck fat gravy
- 4 tbs duck fat
- 4 tbs flour
- 1 1/2 cup whole milk
- 1 tbs butter
- 1/2 tsps nutmeg
- 1 tsps crushed red pepper flakes
- Whisk over low heat to make a roux
- Slowly add warm whole milk to the roux and whisk to make a bechemel
- Add butter and seasonings. Heat until you have the desired thickness.
Recipe in depth
When it comes to adding the salt and pepper add alot. It's going to seem like an uncomfortable amount of both, but keep tasting and adding as you go along.