Recipe Sections
4 - 6
To lightly brown flour, just add flour to hot pan and push around with wooden spoon until colour shows.
Jus (gravy) is the base for this sauce. Make this first.
Jus
1 tblsp butter
1 tblsp plain flour
1/2 cup duck stock
20gm dried porcini mushrooms
200ml of Champagne / Sparkling White
150ml thickened cream
Jus
Heat a tablespoonful of butter in a frying pan until it bubbles and browns, but not until it burns.
Stir in a tablespoonful of lightly browned flour until all is smooth. Gradually pour into the frypan, a 1/2 cup of boiling duck stock (or you can use, beef, vegetable or chicken). When the Jus is well mixed, bring to the boil and simmer for 3 - 5 minutes. Set aside.
Soak mushrooms with the champagne in a small bowl for 1 hour. Once mushrooms have softened, take out from the champagne and roughly chop, add mushrooms and champagne to a small pan and reduce by half.
Add cream and 150ml of the Jus and bring to the boil simmering for 5 mins. Season to taste.