Gravy

1. While your bird is roasting, peel and dice onions. Mince the sage.

2. Melt half of the duck fat or lard in a large pan over medium heat. When fat is shimmering, add onions and garlic, sautéing until soft. Add the salt and stir.

3. Add broth and bay leaves. Simmer broth to reduce by two thirds (this will take approx. 45 minutes – 1 hour). Remove bay leaves and set aside.

4. With the bird removed from the pan to rest and be carved, place the roasting pan over medium high heat on the stovetop.

5. Pour some of the concentrated broth to deglaze the pan - use a wooden spatula to scrape the browned bits off the bottom of the pan. Slowly pour in remaining concentrated stock.

6. Add minced sage, pepper, nutmeg, remaining duck fat or lard, and additional sea salt to taste.

7. Use a blender or immersion blender to bring gravy to a velvety consistency. At this point, test the thickness of your gravy.

8. If you like the consistency, add salt and pepper to taste and serve. If you want a thicker gravy, mix arrowroot with double the amount of cold filtered water.

9. Slowly pour into the broth while continuing to simmer and stir until gravy is thickened. If gravy becomes too thick, simply add a bit of water or stock.