Creamy Sauerkraut Gratin With Duck Confit Recipe

Name: Creamy Sauerkraut Gratin With Duck Confit
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup plain fine dry bread crumbs; 1 large onion, finely chopped; 1 Turkish or 1/2 California bay leaf; 1/4 teaspoon juniper berries (see cooks' note, below), crushed; 2 tablespoons unsalted butter; 2 pounds sauerkraut, drained and chopped; 3; at room temperature; 2 cups heavy cream; 1 cup whole milk; 4 large eggs; 1/4 teaspoon grated nutmeg; a 2-quart shallow gratin

Servings: persons

1/4 cup plain fine dry bread crumbs
1 large onion, finely chopped
1 Turkish or 1/2 California bay leaf
1/4 teaspoon juniper berries (see cooks' note, below), crushed
2 tablespoons unsalted butter
2 pounds sauerkraut, drained and chopped
3
at room temperature
2 cups heavy cream
1 cup whole milk
4 large eggs
1/4 teaspoon grated nutmeg
a 2-quart shallow gratin

1
["Preheat oven to 375u00b0F with rack in middle.", "Butter baking dish and coat with bread crumbs. Chill until ready to use.", "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. Add sauerkraut and cook, stirring occasionally, until heated through and liquid has evaporated, about 2 minutes. Discard bay leaf.", "Meanwhile, remove skin and bones from duck legs, reserving skin and discarding bones. Tear meat into 1-inch pieces and stir into sauerkraut. Transfer to baking dish.", "Whisk together cream, milk, eggs, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper, then pour over sauerkraut. Bake until custard is set and edges are lightly browned, 45 to 50 minutes.", "Meanwhile, remove skin and bones from duck legs, reserving skin and discarding bones. Tear meat into 1-inch pieces and stir into sauerkraut. Transfer to baking dish.
2
Whisk together cream, milk, eggs, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper, then pour over sauerkraut. Bake until custard is set and edges are lightly browned, 45 to 50 minutes.
3
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. Serve gratin with crisp skin scattered on top."]

651

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 cup plain fine dry bread crumbs, 1 large onion, finely chopped, 1 Turkish or 1/2 California bay leaf, 1/4 teaspoon juniper berries (see cooks' note, below), crushed, and more.

Yes, Creamy Sauerkraut Gratin With Duck Confit falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamy Sauerkraut Gratin With Duck Confit

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