Tawny Port Gravy

When you only have gravy a few times a year, it’s worth pulling out the port. Just don’t forget to leave some for the pan.

• 1 cup tawny port
• 1/3 cup red wine
• 4 cups chicken or turkey stock
• 4 tbsp all-purpose flour
• 1/2 tsp dry thyme
• 2 tbsp fresh lemon juice
• 1/2 tsp salt
• freshly cracked pepper to taste

Once your roasted goose is fully cooked and resting, transfer all but 2 tablespoons of the pan juices (and fat) from the roasting pan to a bowl. Place the pan on a burner set to medium-high heat, and deglaze it with the port and red wine. Add the stock and let simmer for 5 minutes. Place 1/2 cup of the simmering liquid in a coffee cup, and mix the flour into it until smooth. In a steady stream, slowly add the flour mixture to the simmering pan while whisking. Add the thyme, and let simmer on low for 15 minutes, whisking occasionally. Stir in the lemon juice, salt and pepper. Taste, and adjust seasoning to your liking. Transfer to a gravy boat, and serve