Brown gravy? something easy, like for rice and gravy.

When you mention "rice and gravy" to most folks here, it means something completely different from what I think you are looking for. A cajun "rice & gravy" is made in a black pot with onions, bell peppers, garlic & spices cooking down in the grease from browning your deer/rabbit/squirrel/duck/etc. Stir, stir, stir. When it starts to stick, add water and stir, stir, stir. Repeat until everything is reduced to nothing, then add water and a thickener (corn starch) to reach desired consistency. Add back meat and simmer. 15-22 Hours later, after everyone is GOOD and drunk, it will be ready to serve over some rice.

I think that this is more along the lines of what you are looking for, though:
http://allrecipes.com/Recipe/Old-Fashio ... etail.aspx

Or you could just use a can of Mushroom gravy from the local supermarket. lol I'm just saying...it could work...you could use it also for a thickening slash flavor agent. also use flour for a thickening agent. but first follow the capt. directions.

yes... I'm looking for cajun rice and gravy, I want to make some out of duck breast. it's really lean, obviously, so I want to know what ingredients to add together.

Basin go get him and teach him a lesson. He deserves one.

I know Basin, I'm just sayin.... that gravy you made was based on the stuff I marinated the meat in. it was a little bit strong.... I didn't know if there was another way or not.

brown ur ducks real good in sum bacon grease... remove

add 4 or 5 chopped onions and start browning them in da mess left from the ducks...

add 2 bell peppers to da onions.... keep brownin...

add garlic.... keep brownin...

brown all dat mess down real good then add ur ducks and brown everything together a little more...

add enough water to cover most of the ducks and let simmer for a couple hrs. until the ducks start to split (breast meat starts separating from the bone)... one by one, as they split remove them... or they will start fallin to pieces.

Once all ur ducks have split you usually gotta thicken up ur gravy cuz ducks don't make much gravy. I usually just use cornstarch cuz it don't change da taste none... just mix sum cornstarch in sum hot water then add a little at a time until desired thickness is reached. some folks like cream of mushroom. Flour is out of my book unless it goes in at beginning in da form of a roux.

when ur gravy's right add ur ducks back to it and let cook a little while longer... enjoy.

stumpy, you alright for a little cajun fellar!

da green been recipe is highly classified sensitive information...

so I'm guessing from my first trial run of this recipe that you really don't need that much bacon grease do you?