Citrus Maple Roasted Duck

Posted on November 27, 2017

If it Looks Like a Duck, and Quacks Like a Duck…

One of my favorite things to make for dinner is a roasted duck. Doing a roasted bird for dinner is great, because it doesn’t take much active time. Unfortunately, chickens can be a bit too large to feed just the two of us, and it isn’t the most flavorful poultry. I’ve written before about the benefits of duck over chicken in terms of the nutritional profile, but I also think it tastes better. A roasted duck is also the perfect portion for two people to share for dinner, and the leftover carcass makes amazing broth

The Art of Roasting a Duck

Duck is an intimidating bird to work with. Since ducks are water birds, they have a thick layer of fat underneath their skin, to help insulate them against the cold. This fat is liquid gold when rendered down, and used to cook with, but annoying and chewy on your dinner plate. The first time I made roasted duck, I was surprised by how difficult it was to get the skin nice and crispy, and render down that subcutaneous fat. I was hoping to produce something like a Peking duck, and ended up with something like bazooka Joe. 

If you want to render down the subcutaneous fat, without over cooking the meat, you need to cook it low and slow. Most duck recipes call for several hours in the oven, at about 300 degrees. That, just doesn’t work for me. Not only is that just way too long on a weeknight to wait for dinner, but our apartment is so small, we really can’t have the oven on that long. If we roasted a duck for a few hours in our apartment, we’d need shorts and tank tops to make it bearable. This recipe can be done in an hour, and will still result in a delicious duck. There will still be a slight layer of fat beneath the skin, but it will still be succulent and juice with a crispy skin.

Prepping the Duck

The first thing I do with my duck is clean it. To do this, remove any of the gizzards and the neck from the cavity. You can keep these, and freeze them to use later for making broth. Then, using a sharp knife or kitchen shears, cut away any of the excess fat and skin around the cavity. Don’t throw this away! You can use it later to make schmaltz and gribenes. I love to crunch on the gribenes, they are a great salty snack, similar to pork rinds. 

Once you have the bird trimmed, take a healthy handful of kosher salt, and exfoliate the skin and cavity. This will remove any feather remnants, as well as acting as a quick brine. Rinse the salt off with cold water, and then place the duck on a roasting rack in a pan, breast side down. 

Flavoring the Dish

Though Duck L’Orange evokes visions of dated French restaurants from the 1970’s and 80’s, I do like the flavor combination of citrus and duck. The sweet acidity balances out the fatty gaminess of the duck. I have made roasted duck with several different marinades, but this one is still my favorite. In a pyrex measuring cup, I juice one orange, and add in 2 tbsp of maple syrup and 1/3 cup boiling water and mix well. I’ve also done this with honey, and it tastes delicious, but slightly sweeter. Either are good options. I then take the orange that has just been juiced, and stuff it in the cavity of the duck with several sprigs of rosemary. We get these gorgeous long rosemary branches from our local market, so I only use 3. If you are using smaller rosemary sprigs, I’d probably use about  6-8 sprigs. 

In the bottom of the roasting pan, I will then throw in our “sides”. Normally, I will cube 1-2 sweet potatoes, to toss in the bottom of the pan. For veggies, I like to halve brussel sprouts, or use baby carrots. These veggies are a bit firmer, so they won’t disintegrate as the duck roasts. Plus, they taste fantastic coated in a light layer of duck fat. 

The Method for this Madness

Cooking the duck is next. Since we are aiming for a shorter cook time, the oven gets cranked up to 450 degrees. I like to lower the top rack a bit before turning the oven on, so the bird won’t be too close to the top (and burn). Once the oven has reached temperature, I put about 2/3 cup of water in the bottom of the roasting dish with the veggies, and coat the duck in 1/3 of the glaze (using a basting brush). Next, place it in the oven to roast for 30 minutes. 

Roasting

After 30 minutes, carefully remove the duck from the oven. At this point you should see the skin is a nice golden brown, and very crispy. Using a sharp knife, or fork prongs, pierce the top and sides of the bird. You will see that these punctures have released a subcutaneous sea of melted fat that is now dripping down the sides of the bird. All of that rendered fat is now dripping into the bottom of your roasting pan, flavoring your veggies.

Check on your veggies, and give them a bit of a toss so they are getting evenly cooked. If the bottom of the roasting pan is looking dry, and like the veggies are burning, add in a bit more water. Don’t add too much! Water should never come close to touching the duck. Next, using tongs, carefully flip the bird, so the breast side is up. Use half of the remaining glaze, and and brush it over the top and sides of the bird. Place back in the oven for 20 minutes.

When the 20 minutes are up, remove the roasting pan from the oven again. Repeat the puncturing process to release the melted fat on the breast side of the duck, and all over the sides. Check the bottom of the pan again to see if it needs any more liquid. Give the veggies a little toss with spatula or tongs. Glaze the duck with the last of the maple citrus mixture, and put it back in the oven for another 10 minutes. 

Serving it Up

When the duck is ready, remove it from the oven, and place it on a cutting board to rest for 5 minutes. While the duck is resting, remove the veggies and potatoes from the bottom of the pan, and place them in a serving dish. 

Carve the duck, and serve immediately. If there are any juices in the bottom of the roasting pan still, you can serve as an au jus. 

Citrus Maple Roasted Duck

Citrus Maple Roasted Duck

Ingredients

  • 1 Fresh Duckling (about 5 lbs)
  • 3 stalks fresh rosemary
  • 1 Orange
  • 2 tbsp maple syrup or honey
  • Boiling water
  • Salt
  • Veggies and sweet potato

Instructions

  1. Preheat oven to 450 degrees, and move top rack down to the middle of the oven.
  2. Remove neck and gizzards from the cavity of the duck. Scrub the skin and cavity with kosher salt, and rinse well with cold water. Pat dry.
  3. Place the duck, breast side down, on a roasting rack in a roasting pan.
  4. In a small bowl or pyrex measuring cup, juice the orange, and mix in the maple syrup (or honey) and 1/3 cup of boiling water.
  5. Stuff the duck cavity with the orange rinds and rosemary.
  6. In the bottom of the roasting pan, add in veggies and sweet potato (see note). Then, add 2/3 cup of the boiling water to the base of the pan. Water should NEVER touch the duck! If the water level is rising too high, add less.
  7. Glaze the duck in 1/3 of the maple orange mixture, and roast in oven for 30 minutes.
  8. Remove duck from oven. Puncture skin on top and sides, so that rendered fat is released. Carefully flip bird over. Toss veggies in the bottom of the roasting pan, and add a bit more water if needed. Glaze the top and sides of the duck with half of the remaining maple orange mixture. Put back in oven to cook for 20 minutes.
  9. Remove duck from oven again, and repeat piercing process to release rendered fat on breasts and sides. Toss veggies. Use last of the glaze to coat top and sides of the bird, return to oven for 10 minutes.
  10. Take duck from oven, and place on a cutting board to rest for 5 minutes before carving. Toss veggies in the base of the pan, and scoop into serving dish. Serve duck hot, with the roasted potatoes and veggies, and use any drippings still in the bottom of the roasting pan as an au jus.

Notes

Given the amount of liquid and cook time for this recipe, it is best to use firm veggies. I will typically cube 1-2 sweet potatoes, and then throw in either 1-cups of carrots, or brussel sprouts. If you decide on brussel sprouts, cut them in half before roasting.

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Paleo Protein Bagels {Gluten Free, Grain Free, Dairy Free, Nut Free}

Posted on November 25, 2017

Baby Wants Bagels!

Lately, all baby has wanted are bagels. My pre-pregnancy breakfast only consisted of a large butter coffee, and that would last me until lunch. Now, if I don’t eat something substantive by 10 am, I get cranky and pukey. Pregnancy has also drained me of most energy. Instead of baking my own paleo bagels, I opted for the frozen gluten free variety. I am very pleased that since hitting week 20, my energy has mostly returned. I’m finally feeling somewhat I like myself again, and able to get back in the kitchen. 

An Imperfect Circle

I’ve actually been making these bagels for a while, but never posted the recipe. The main reason I’ve kept it off the blog, is I didn’t know if the recipe was ready. These bagels toast up great, and really are filling. What they lack is that classic bagel taste and texture. As a native New Yorker, I have a very high bar for what I would call a “bagel”. Ultimately, though not a perfect replica, these really do hit the spot. 

There are a few things to note about this recipe, that I’m still trying to fix. The first is that they are a bit more eggy tasting than a traditional bagel. I don’t mind it, but it does impact the “authenticity” of this recipe. The other thing that I am trying to figure out how to eliminate is the color. The bagels are great when first baked (see the photo). However, if you refrigerate or freeze them, they will take on a green color. The greenish tinge comes when the chlorophyll in the sunflower seeds, reacts with baking soda/ baking powder. I’ve tried adjusting the ratio of the baking soda in this recipe, but it didn’t work as well. 

Pulling it All Together

In spite of this recipe’s imperfections, I still enjoy these bagels. In addition to filling my need for a toasted baked good in the morning, I love the health benefits this recipe packs. Sunflower seeds are packed with several nutrients that are great for overall health, and particularly beneficial during pregnancy. First of all, sunflower seeds are loaded with folic acid! Increasing the amount of folic acid you ingest during pregnancy is an important way of preventing several types of birth defects. In fact, my doctor always encouraged taking folic acid supplements as soon as you even consider getting pregnant. In addition to folic acid, sunflower seeds are a great source of vitamin E, phosphorous and magnesium. These are all key nutrients to promoting good cardio vascular health, especially during pregnancy. Finally, sunflower seeds contain a multitude of phytochemicals that help boost immunity. 

Pumpkin seed are another great addition to your diet when pregnant. One cup of pumpkin seeds contains half of your recommended iron intake for the day. They also contain vitamin B, Omega 3’s and zinc – all of which are important during pregnancy. The chia seeds in these bagels are also a great source of omega 3’s, as well as protein. In fact, these bagels are truly packed with protein! The I use has 8 g of protein, 6 g carbs, and 5 g of fiber per ounce. Though baked goods are not Whole30, these are probably some of the healthiest bagel options you can find. 

I want to stress, that I am not a medical professional. During pregnancy I have been very careful about discussing my dietary needs with my doctors. This is just based off of my research and experience. Pregnancy is not the time to play around, so always consult with your own medical team about any dietary changes, needs, or advice. What works and has been right for me, may not be true for you.

What you Need

To make these bagels, you will need some specialty ingredients and equipment. First, the flours. I’ve written bout pumpkin seed meal in baking before, but the best producer of seed meals is Gerbs. No question. They are more expensive than other brands, but it is worth it. I also add in , to help bind the dough together. You can use any chia seed meal for this, but Gerbs makes a great product. Finally, I use cassava flour. This helps thicken everything up. There are some great cassava flours out there, but I am a loyalist to . They have the most consistent and high quality product, by far. 

The batter for these bagels is not going to runny. To get them to hold shape, I bought these . They are non-stick, and come in a two pack – so they are perfect for this recipe. I’ve also used these for making my paleo donuts, and they are great. You will still need to grease the pans, but they are a really great optoin to have in your arsenal. If you don’t want to buy a specialty pan, you can always make these in muffin tins. 

 

Paleo Bagels

Yield: 12 small bagels

Paleo Bagels

Ingredients

Instructions

  1. Pre-Heat the oven to 350° and grease a doughnut pan with Palm Shortening.
  2. Sift out the Sunflower & Pumpkin seed flour into a large mixing bowl. Any of the seed’s left in the strainer should be set aside and reserved for later. Mix in the chia seed flour, cassava flour, baking soda, and salt.
  3. Mix in the egg yolks and cider vinegar - incorporating fully.
  4. In a medium bowl, whip the egg whites until they form stiff peaks. Gently fold the egg whites into the rest of the batter.
  5. Mix together poppy seeds, dried shallots, rock salt, and any of the leftover seeds from when you sifted the flour. This will be your everything “topping”.
  6. Place batter in a pastry bag or ziplock bag with a corner cut off, and pipe into the doughnut pan. Sprinkle the top of each bagel with the topping mixture.
  7. Bake for 20 minutes (or until bagels are brown, and firm on top). Let cool.
  8. Makes 12 small bagels.

Notes

You can buy everything bagel spice blends if you like. Since my husband is allergic to sesame seeds, we tend to make our own.

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Thanksgiving Stuffing {Paleo, Gluten Free, Grain Free}

Posted on November 21, 2017

Homemade Stuffing

Stuffing is my favorite of all of the Thanksgiving sides. Growing up, my mother would make stuffing from scratch, starting days ahead of the holiday. I would always get excited when I saw her “sausage machine” come out. She would grind up her own blend of pork and spices, and stuff it into sausage casing. It took days to get all of the ingredients made, but it was worth it. For me, at least. At some point, the effort of taking three days to make stuffing was no longer worth it. Our stuffing would be purchased from a local market. In spite of my loud (and numerous) protests, we never got that homemade sausage stuffing again. 

Stuffing made with polenta instead of bread.

Now that I am in charge of our Thanksgiving menu, I understand that spending three days on one side dish may be overkill. But that doesn’t mean I give up completely! Over the years, I’ve honed my own recipe for a classic stuffing to accommodate our food allergies and restrictions. The base has always remained the same, a bread, sausage, celery, onions, apples, dried cranberries and savory herbs. 

Below is my recipe for a Paleo Classic Stuffing. This recipe uses a sweet potato bread, that is subtly sweetened with maple syrup. If you prefer a more savory option, I’ve done this recipe using gluten free corn bread, plantain bread, and even polenta. The choice is yours!

The Game Plan

I like to do as little as possible on Thanksgiving, so my big cooking day is Wednesday. Not only does this give me more time during the holiday to enjoy friends and family, but it also helps reduce the traffic jam in the kitchen. By prepping as much as possible to be heated up before dinner, the oven is now free to focus on the turkey. Once the bird comes out of the oven, I pop in the pre-made trays of sides to cook for 30 minutes. This allows time to make the gravy, and carve the turkey. Everything comes to the table piping hot and read to serve. 

First Things First

The first thing you have to make is the bread. I either do this Tuesday night or Wednesday – your choice. This bread is very simple, and can be done in a blender – the active time is about 10 minutes. I love this bread base because it is dense enough to hold together, even when soaked in broth. The secret ingredient here are white sweet potatoes (also known as Japanese sweet potatoes). They are slightly dryer and stickier than normal sweet potatoes, but have the same taste profile. If you can’t find these, regular sweet potatoes will work. The texture of the bread won’t be as dense though, so monitor how much liquid you add when making the stuffing. 

The easiest way I have found to steam the sweet potatoes is in the instant pot. It takes 10 minutes on manual setting, and then do a quick release of the steam. Carefully peel and chop into pieces to make blending easier. The batter that you get for this bread is going to be very thick, almost like a drop biscuit batter. Don’t worry, that is good! Just make sure to grease your baking pan well, and use a spatula to get all of the batter out of the mixer and into the pan. 

Once the bread is done, let it cool. Then, chop it into bite sized pieces, and let it sit out overnight to dry out a bit. If you don’t want to leave it overnight, just make sure you let it sit for a few hours at least. 

The Sausage Mixture

I like to use Italian sausage for the stuffing, but this is really your call. Remove the sausage from the casing, and saute in a skillet until browned (about 5 minutes). While sausage is cooking, try to break it up into smaller bits with a wooden spoon, so you don’t get a huge chunk of sausage in your stuffing. When the sausage has been cooked, remove it from the skillet, and put it in your stuffing baking dish. Cook the onions and celery in the sausage drippings, until translucent (10 minutes). If you used a leaner sausage, you may need to add a bit of broth to the pan, to keep everything from burning. 

When the onions and celery are done, add to the sausage mixture. Combine the bread, chopped apples and dried cranberries (optional), tossing all together well with your hands. Season with salt and pepper, and add in the sage, a sprig of thyme, and two of rosemary (off the stems). If you are making this ahead, you can cover the baking dish and refrigerate until you are ready to put in the oven. 

Final Steps

Preheat the oven to 350 degrees. In a saucepan, bring the chicken broth to a boil with the 2 sprigs of rosemary and thyme. When broth boils, reduce to a slow simmer for about 10 minutes. Remove from heat and let cool.

Whisk together the eggs in a separate bowl. While whisking vigorously, slowly dribble in about half of the broth. The trick here is not to cook the eggs. In order to do that, you need to be constantly whisking the eggs, and only dribbling in a small, SMALL stream of the broth. Pour the egg mixture over the stuffing, and toss well. If the mixture isn’t getting mushy, you can pour remaining broth over it, but stop when bread starts to crumble. Give another good toss to make sure everything is mixed well before putting in the oven. Let stuffing bake for 30 minutes, or until the top is nicely browned. Serve immediately.

 

Paleo Classic Stuffing

Paleo Classic Stuffing

Ingredients

    For the bread
  • 2 medium white sweet potatoes, steamed & peeled (you can use regular, but the texture will be less dense)
  • ½ cup + 1 tablespoon olive oil
  • 1/3 cup maple syrup
  • 2 teaspoons salt
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 2 cups
  • 1 ½ teaspoons ground cinnamon
  • 1 ½ teaspoons baking soda
  • For the Stuffing
  • 1 pound fresh pork sausage, casings removed
  • 1 large onion, chopped
  • 3 celery stalks, chopped (1 1/2 cups)
  • Coarse salt and ground pepper
  • 3 tablespoons finely chopped fresh sage
  • 4 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 3 large eggs, lightly beaten
  • 1 cup chicken broth (or mixture of half bone broth, half water)
  • 2 McIntosh apples, peeled and chopped
  • ¾ cup dried cranberries (optional)

Instructions

    For the Bread
  1. Preheat oven to 350 degrees
  2. In a blender, combine the eggs, maple syrup, oil, salt, and vanilla.
  3. Slowly add in the sweet potato until batter is thick and well blended.
  4. Add in the cinnamon, baking soda, and flour. Batter will get VERY thick at this point, more like dough.
  5. Grease a 9” cake pan, and scoop the batter in. Bake for 60 minutes, until a knife comes out clean. Let cool.
  6. For the Stuffing
  7. Cut and cube bread that will be used. Set overnight, to dry (or at least several hours).
  8. Preheat oven to 350 degrees. In a large skillet over medium heat, cook the sausage until browned (5 minutes).
  9. While sausage is cooking, place chicken broth, 2 sprigs of rosemary and 2 sprigs of thyme in a large saucepan over medium heat. When liquid comes to a boil, reduce heat and keep at a low simmer.
  10. Take sausage from the skillet, and place in a large baking dish. Cook onions and celery in the skillet, using the sausage drippings that are left. Add a bit of broth if you need the additional liquid. Stir often with a wooden spoon, making sure to scrape up any bits that are stilling to the skillet. Cook until the onions are translucent, and celery is softened (about 10 minutes). Remove from heat, and add to the sausage.
  11. Remove chicken broth from heat.
  12. Add apples and cranberries to the sausage mixture. Season with salt and pepper, and add in the sage and remainder of thyme and rosemary (off the stems).
  13. Whisk together the eggs vigorously. While whisking, SLOWLY pour in ½ a cup of the chicken broth. Be very careful not to cook the eggs!!! The chicken broth should be no more than a tiny stream, and you must continuously whisk the eggs to make sure that you don’t get eggy chunks.
  14. Add the bread pieces to the sausage mixture, and then slowly pour the egg mixture over everything. Toss this well. Add the rest of the chicken broth slowly. If you notice bread starts to crumble too much, you can stop.
  15. Cook stuffing for 30 minutes, or until the top is nicely browned. Serve hot.

Notes

I like to bake the bread a day ahead, and then do the rest of the recipe on Thanksgiving. Not only does this make for less work the day of, but it also allows the bread to dry out overnight. You can even make the sausage and veggie blend a day ahead if you like. The only thing that must be done the day of is the chicken broth and egg mixture. That must be done immediately before baking, or the stuffing will turn to mush.

I like to use white sweet potatoes for this bread. They have less liquid in them, and allow the bread to bind better. you can do this with regular sweet potato, the bread will just be a bit less dense, and may crumble more.

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Maple Bacon Thanksgiving Turkey

Posted on November 16, 2017

Turkey Time!

The countdown to T-day has begun! We are a week out from Thanksgiving, and I’m already prepping for the big meal. The menu is set, the  cranberry sauce is made, and the groceries have been ordered. After cooking Thanksgiving dinner for the past 6 years, my husband and I have this down to a science. Especially, the turkey!

 

With the size of most city ovens, figuring out the day of cooking schedule can be tricky. Roasting a turkey doesn’t just take most of the day, it will also take up most of the room in the oven! Luckily, we are able to prep most of the food the day ahead. On the actual day, we really only cook the turkey and our popovers. Once the turkey is out, we pop the rest of the sides in the oven to heat up for 30 minutes, and dinner is served!

Everything is Better with Bacon

Prior to meeting my husband, I had only had roast turkey that was dry, and fairly flavorless. It really was something I put on my plate more out of obligation, than desire. That all changed when my husband started cooking our bird. The first year we hosted Thanksgiving, we cooked made two kinds: brined , and maple bacon. While the brined turkey was certainly succulent, the maple bacon one blew it out of the water. I had never experienced such a flavorful and juicy Thanksgiving bird. It was amazing.

He starts by making a sage and lemon butter, that he then stuffs between the skin and breast meat. Next, he combines maple syrup, lemon juice and hot water to make the glaze. With a brush, he lightly paints the breast, wings and drumsticks with the glaze, and then blankets thick slabs of hand cut bacon across the entire bird. To finish, he adds fresh sprigs of rosemary under some of the bacon, and stuffs the cavity with lemon slices and fresh herbs. Sometimes we add carrots into the cavity, and bottom of the roasting pan.

The turkey is roasted at 350 degrees until done. The time varies depending on the size of your bird, but estimate 15-20 minutes per pound. As the bird roasts, he checks it about every 40 minutes, to baste with more of the glaze. If the bird starts to burn in any spot, he will cover that area with some tin foil. Before having my husband’s turkey, I honestly wasn’t a huge turkey fan. It always seemed dry and flavorless. After having my husband’s bird, I am singing a different tune. I never knew how enjoyable turkey could be before this! We make it a point now to cook a bird slightly larger than is needed, just so we have enough leftovers. 

Maple Bacon Thanksgiving Turkey

Maple Bacon Thanksgiving Turkey

Ingredients

  • 1 cup of grass-fed butter, softened
  • 1 bunch of fresh sage (chopped)
  • 1 large bunch of fresh rosemary
  • 1 Turkey (between 8-12 lbs)
  • 1 cup maple syrup
  • 1/3 cup hot water
  • 2 lemons
  • 1.5 thick-cut bacon
  • 1/4 cup Otto's Cassava Flour
  • Kosher salt

Instructions

  1. Preheat the oven to 350 degrees, and remove the top rack.
  2. Remove neck and gizzards from the bird. Scrub the bird with handfuls of the kosher salt, and rinse off well (including the cavity). Pat dry, and set on a roasting rack in a large roasting pan.
  3. In a small bowl, mix together the softened butter and sage. Zest one lemon into the butter as well, and combine.
  4. Use your fingers to make pockets between the breast meat of the turkey, and the skin. Massage 1/3 of the butter mixture under the skin of each breast. Take the remaining butter, and massage it into the outer skin of the bird, especially wings and drumsticks.
  5. In a small pyrex, mix together the maple syrup, hot water, and juice of one of the lemons (preferably the one you already zested). Using a basting brush, brush a thin layer of this glaze all over the turkey.
  6. Blanket the turkey in a layer of the thick cut bacon, securing in place with toothpicks. Lace sprigs of rosemary into the bacon blanket. Brush a thin layer of the maple glaze over the bacon layer.
  7. Slice the remaining lemon into quarters. Stuff lemon wedges and remaining rosemary into the turkey cavity. Tent the entire turkey in tin foil.
  8. Place turkey in the oven. Check the turkey every half hour, and brush with the maple glaze re-tenting when done. After the first hour, remove the the tin foil. The turkey should cook for approximately 15-20 minutes per pound.
  9. In the last hour of cooking, check and baste the turkey every 15 minutes. In the last 15 minutes, check every 5. At the very end, thrown it on broil for 5 minutes to get the bacon very crispy.
  10. Remove the turkey from the oven, and set turkey on a large cutting board to rest. Remove rack from the pan (and any vegetables you may have put in there as well).
  11. Take the roasting pan, and place it over two burners, set to medium heat. Using a whisk, scrape up all "flavor bits" that may be stuck to the bottom of the pan. If you have any leftover glaze, pour that in as well. When the pan drippings start to bubble, whisk in the cassava flour. I use approximately 1/4 cup, but you may need more (depending on the amount of liquid in the pan). You may also want to add chicken broth, if you don't have enough liquid. Whisk vigorously until gravy has thickened to desired consistency. Carefully pour through a strainer, into a gravy bowl.

Notes

You can add in some baby carrots to the bottom of the roasting pan, and serve those as a side.

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