Creamy SauerKraut Gratin with Duck Confit

Name: Creamy SauerKraut Gratin with Duck Confit
Prep time: 1 d 1 h
Cook time: 1 d 1 h
Total time: 1 d 1 h
Yield: 6
Cuisine: Mediterranean, French, European
Ingredients: 59 milliliters plain fine dry bread crumbs; 3 Confit Duck Legs at room temperature; 4 larges eggs; 473 milliliters heavy cream; 0 teaspoons juniper berries (see cooks note, below), crushed; 0 teaspoons grated nutmeg; 1 large onion, finely chopped; 907 grams sauerkraut, drained and chopped; 1 Turkish or 1/2 California bay leaf; 2 Tbsps unsalted butter; 237 milliliters whole milk

The recipe Creamy SauerKraut Gratin with Duck Confit could satisfy your Mediterranean craving in approximately 25 hours. One serving contains 616 calories, 32g of protein, and 48g of fat. This recipe serves 6. This recipe covers 18% of your daily requirements of vitamins and minerals. If you have butter, juniper berries, sauerkraut, and a few other ingredients on hand, you can make it. It works well as an affordable side dish.

Instructions

Preheat oven to 375°F with rack in middle.

Equipment you will use

Oven

Butter baking dish and coat with bread crumbs. Chill until ready to use.

Ingredients you will need

Breadcrumbs

Butter

Equipment you will use

Baking Pan

Cook onion with bay leaf and juniper berries in butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until well browned, 8 to 10 minutes.

Ingredients you will need

Juniper Berries

Bay Leaves

Butter

Onion

Equipment you will use

Frying Pan

Add sauerkraut and cook, stirring occasionally, until heated through and liquid has evaporated, about 2 minutes. Discard bay leaf.

Ingredients you will need

Sauerkraut

Bay Leaves

Meanwhile, remove skin and bones from duck legs, reserving skin and discarding bones. Tear meat into 1-inch pieces and stir into sauerkraut.

Ingredients you will need

Sauerkraut

Duck Leg

Meat

Transfer to baking dish.

Equipment you will use

Baking Pan

Whisk together cream, milk, eggs, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper, then pour over sauerkraut.

Ingredients you will need

Sauerkraut

Nutmeg

Pepper

Cream

Egg

Milk

Salt

Equipment you will use

Whisk

Bake until custard is set and edges are lightly browned, 45 to 50 minutes.

Ingredients you will need

Custard

Equipment you will use

Oven

Meanwhile, remove skin and bones from duck legs, reserving skin and discarding bones. Tear meat into 1-inch pieces and stir into sauerkraut.

Ingredients you will need

Sauerkraut

Duck Leg

Meat

Transfer to baking dish.

Equipment you will use

Baking Pan

Whisk together cream, milk, eggs, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper, then pour over sauerkraut.

Ingredients you will need

Sauerkraut

Nutmeg

Pepper

Cream

Egg

Milk

Salt

Equipment you will use

Whisk

Bake until custard is set and edges are lightly browned, 45 to 50 minutes.While custard bakes, thinly slice reserved skin, then season lightly with salt and pepper. Cook in a dry medium nonstick skillet over low heat, stirring to separate, until fat is rendered and skin is crisp, 6 to 8 minutes.

Ingredients you will need

Salt And Pepper

Custard

Equipment you will use

Oven

Frying Pan

Serve gratin with crisp skin scattered on top.

•Juniper berries can be found in the spice section of the supermarket.•Vegetarian option: Sauerkraut gratin, without duck confit, can be served as a side dish.

Ingredients you will need

Juniper Berries

Sauerkraut

Whole Duck

Equipment

Ingredients

Servings:

59milliliters

plain fine dry bread crumbs 3

Confit Duck Legs at room temperature 4larges

eggs 473milliliters

heavy cream 0teaspoons

juniper berries (see cooks' note, below), crushed 0teaspoons

grated nutmeg 1large

onion, finely chopped 907grams

sauerkraut, drained and chopped 1

Turkish or 1/2 California bay leaf 2Tbsps

unsalted butter 237milliliters

whole milk

Recommended wine: Bordeaux, Champagne, White Burgundy

Bordeaux, Champagne, and White Burgundy are great choices for French. French wine is just as diverse as French food, but you rarely go wrong with champagne. If your meal calls for a white wine, you might also try a white burgundy. For a red, try a red bordeaux blend. The Chateau Feret Lambert Bordeaux Superieur with a 4.3 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.