For EVERY real Christmas dinner, brown sauce (sovs, in Danish. The difference between sauce and sovs is that “sovs” is when there is enough) is a must.
Ingredients: 1 stake parsley, 2 stakes celery, 1-2 cloves of garlic, some carrots, 1 onion, the green top of a leek, fresh or dried thyme, whole black peppercorns, 2 bay leaves, 80 – 100 g pancetta (dried and salted Italian ham), a tablespoon or two of duck fat or just good butter, 1 quince, 1/2 dl Calvados, 1 bottle of good apple cider (see picture) salt, meat juice from the roast (see the previous post), currant jelly and enough double cream, perhaps some Maizena or similar thickener – nobody wants a thin gravy.
Roughly cut the veggies, cut the quince in quarters. Put the parsley, celery, garlic, leek, and onion in a big, preheated pot with the fat and let it heat up. Add carrots, heat a bit more. Add thyme, peppercorns, bay leaves, and the pancetta. Stir and let it simmer for half an hour. Add the quince, stir well, add the Calvados, stir and wait until the alcohol is gone….add the apple cider and salt. Stir well and let it simmer on low heat for 2-3 hours. Add the meat juice from your roast. Remove all the veggies, ham, etc. Add cream and let the gravy reduce 1/3. If needed, add some thickener/Maizena and a bit of sauce browner, season with salt, pepper, and currant jelly to your liking.
Yes, it takes time, but you are worth it! 😉