Gravy argument

You made a gravy without a roux?

I've always done a roux for a gravy.

Maybe I have been making stews.

Soup
Stew
Gravy

Sauce somewhere in there

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I told them that roux = stew. They’re swearing I’m wrong.

Who’s right?

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I guess it depends on where you're from. I'm prairie cajun and I only use roux for fricassee, gumbo and stew. Regular rice and gravy, no roux.

Brown duck breast real good.

Throw veggies in. Takes the color. Cook them down. Add meat and cook down a few times to tenderize duck meat.

Not sure why I was told it’s not a gravy. Lol

quote:

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Not sure why I was told it’s not a gravy. Lol

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Just tell them the gravy comes when you cook the duck.

My opinion doesn't count.

A brown gravy has a brown roux, hopefully with pan drippings or even better with Au jus. Onions would be nice and a finely chopped mirepoix would be even better.

A white gravy (Béchamel) has a white roux and milk.

A stew has onions, carrots and potatoes cooked in a brown gravy. My favorite uses stew meat or Roast Beef.

Soup is brothy/runny. Chowder is thicker.

Dang, I should have kept my opinion to myself, since it didn't matter anyway, because now I want roast beef stew for dinner.

Duck Stew would work also. So would duck with gravy, especially if it had a little brown roux in it and some veggies either in it or beside it.

Buttered crusty bread would be nice too, to sop up the gravy, or au jus, or stew. With soup, I would want cornbread.

I never use a roux when I'm making rice and gravy.

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Get new friends. If someone cooked me some ducks, I’d shut up and eat, and bring beer

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This. Would be a sorry friend who would criticize a duck dinner with gravy.

I never make a roux for gravy, just use a cornstarch slurry.