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Hong Kong Croissant Gravy

This Little Goat went to Hong Kong
  • This Little Goat went to Hong Kong


about 4 cups (8-10 side servings)


45 minutes

active time

15 minutes


1 each turkey neck and gizzard

1 small yellow onion, chopped 

1 small bulb fennel, fronds removed and chopped 

2 large carrots, peeled and chopped 

1/3 cup This Little Goat went to Hong Kong

1 tsp tomato paste

1/4 cup dry white wine

8 cups store-bought chicken stock

3-4 medium croissants, torn into ½-inch pieces (about 5 cups croissant pieces)


Preheat the oven to 350 degrees.

Place the turkey neck on a baking sheet and roast until browned, about 15-20 minutes.

Meanwhile, add the gizzard to a large saucepan and sauté until browned. Remove the gizzard and add the onions, fennels, carrots and Hong Kong sauce to the pan. Sauté until the vegetables have softened, about 8-10 minutes. Stir in tomato paste until vegetables are coated. Once coated, add the wine and reduce. Once most of the wine has reduced, add chicken stock and turkey neck and gizzard. Bring to a boil, then lower the heat to a simmer. Continue cooking over a gentle simmer until the liquid has reduced by half.

Strain the stock and return to the stove top. Add in the croissant pieces and cook until they have absorbed some of the liquid, about 2-3 minutes.

Transfer the mixture to a blender, or use an immersion blender, and buzz the mixture until smooth and creamy. If you desire a thicker gravy, return the gravy to the stove and continue cooking until reduced to desired consistency. Season to taste with salt and serve warm.

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