Best 6 Creamy Sauerkraut Gratin With Duck Confit Recipes

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Indulge in the tantalizing fusion of flavors with our creamy sauerkraut gratin with duck confit recipe. This delectable dish harmonizes the richness of duck confit with the tangy zest of sauerkraut, enveloped in a velvety cream sauce. Baked to perfection, the gratin emerges as a symphony of textures, offering tender duck confit morsels, tangy sauerkraut, and a golden-brown crust that will tantalize your taste buds and leave you craving more. Prepare to embark on a culinary journey that showcases the perfect balance of savory and tangy flavors in this exceptionally satisfying dish.

Check out the recipes below so you can choose the best recipe for yourself!

CREAMY SAUERKRAUT GRATIN WITH DUCK CONFIT



Creamy SauerKraut Gratin with Duck Confit image

Provided by Paul Grimes

Categories     Milk/Cream     Duck     Egg     Bake     Fall     Oktoberfest     Cabbage     Gourmet

Yield Makes 6 (main course) servings

Number Of Ingredients 13

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 Confit Duck Legs at room temperature
2 cups heavy cream
1 cup whole milk
4 large eggs
1/4 teaspoon grated nutmeg
Equipment
a 2-quart shallow gratin

Steps:

  • Preheat oven to 375°F 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. 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. 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.

GRANDMA PAT'S SAUERKRAUT HOTDISH



Grandma Pat's Sauerkraut Hotdish image

Dish of my childhood, with the family's homemade sauerkraut. Definitely my favorite. Also yummy to melt cheese on top of it.

Provided by Sadie Anne

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 1h10m

Yield 4

Number Of Ingredients 8

1 pound ground beef
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon onion salt
1 (10.75 ounce) can condensed cream of chicken soup
1 cup sauerkraut, drained
1 ¼ cups egg noodles
½ cup water

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat a large skillet over medium-high heat. Add ground beef, salt, pepper, and onion salt. Cook and stir until beef is browned and crumbly, 5 to 7 minutes.
  • Combine beef mixture with cream of chicken soup and sauerkraut in a small casserole dish. Add noodles and water; stir to combine.
  • Bake in the preheated oven until noodles are tender yet firm to the bite and casserole is heated through, about 1 hour.

Nutrition Facts : Calories 346.1 calories, Carbohydrate 15.6 g, Cholesterol 84.2 mg, Fat 21.4 g, Fiber 1.4 g, Protein 21.9 g, SaturatedFat 7.8 g, Sodium 1188.4 mg, Sugar 1.2 g

CREAMED SAUERKRAUT



Creamed Sauerkraut image

Make and share this Creamed Sauerkraut recipe from Food.com.

Provided by Parsley

Categories     Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

1 cup chopped onion
1/4 cup unsalted butter
2 teaspoons caraway seeds
6 tablespoons flour
1 (32 ounce) can sauerkraut, well drained
2 teaspoons white wine vinegar
1 teaspoon sugar
1 cup heavy cream
1/4-1/2 teaspoon black pepper

Steps:

  • In a large skillet, saute the onion in the butter over med-high heat until the onion is translucent.
  • Reduce heat to low and add the caraway seeds.
  • Stir in the flour until it is well combined and cook on low for 2 minutes.
  • Add all remaining ingredients to the skillet and cook for about 5-7 minutes or until everything is heated through. Do not allow to boil.

DAR'S SUPER SAVORY SAUERKRAUT POTATO BAKE



Dar's Super Savory Sauerkraut Potato Bake image

This dish has some of the flavors that I miss from my childhood in Germany. It is comfort food with a capital 'C.' I like to pair it with my own pork schnitzel or with baked chicken for a hearty dinner. This dish also includes a recipe for a creamy sauce that I use both in pot pies and as a substitute for condensed soups in many recipes. 'Guten Appetit!'

Provided by daplo

Categories     Side Dish     Vegetables

Time 1h15m

Yield 6

Number Of Ingredients 13

⅓ cup all-purpose flour
2 teaspoons chicken bouillon granules
1 cup water
1 cup milk
¼ cup sour cream
1 small onion, finely chopped
1 cup shredded Cheddar cheese
1 cup drained sauerkraut
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon caraway seeds
3 tablespoons unsalted butter, melted
1 (16 ounce) package frozen shredded hash brown potatoes

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Whisk the flour, bouillon granules, water, and milk together in a medium saucepan; bring to a boil until thick, 1 to 2 minutes, whisking continuously. Remove from heat and stir the sour cream into the flour mixture; set aside to cool.
  • Combine the onion, Cheddar cheese, sauerkraut, salt, pepper, and caraway seeds in a large mixing bowl. Stir the sour cream sauce and the melted butter into the sauerkraut mixture; fold the hash brown potatoes into the mixture. Pour into the prepared baking dish. Use a spatula to flatten into an even layer.
  • Bake in the preheated oven until the potatoes are tender and the top is brown and bubbly, 60 to 70 minutes.

Nutrition Facts : Calories 367.7 calories, Carbohydrate 31.3 g, Cholesterol 42.6 mg, Fat 23.6 g, Fiber 2.6 g, Protein 10 g, SaturatedFat 12.8 g, Sodium 681 mg, Sugar 3 g

DUCK WITH SAUERKRAUT - CANARD ET CHOUCROUTE



Duck With Sauerkraut - Canard Et Choucroute image

Make and share this Duck With Sauerkraut - Canard Et Choucroute recipe from Food.com.

Provided by Molly53

Categories     Whole Duck

Time 3h15m

Yield 8 serving(s)

Number Of Ingredients 13

2 ducks, cleaned
2 teaspoons paprika
2 teaspoons salt
1 teaspoon black pepper
1/8 teaspoon garlic
2 apples, quartered
2 onions, peeled and quartered
4 slices bacon or 4 slices salt pork, uncooked
1/3 cup butter or 1/3 cup margarine, melted
2 cups water
3 cups canned sauerkraut
1 teaspoon caraway seed
2 slices cooked bacon, crumbled

Steps:

  • Preheat oven to 350°F.
  • Season ducks with mixture of paprika, salt, pepper, and garlic salt.
  • Divide apples and onions and stuff half into bird cavities and place other half in bottom of baking pan.
  • Cover breasts with uncooked bacon and place into baking pan with melted butter and water.
  • Place pan in preheated oven; bake 3 hours, basting every 30 minutes.
  • Combine sauerkraut, caraway seeds, and crumbled bacon in casserole dish.
  • Mix well.
  • Place in oven 20 minutes before ducks are done.
  • Quarter cooked ducks and serve on sauerkraut.

Nutrition Facts : Calories 1453.9, Fat 138.6, SaturatedFat 48.8, Cholesterol 271.1, Sodium 1330.8, Carbohydrate 10.5, Fiber 2.9, Sugar 5.8, Protein 39.5

ROASTED AND BRAISED DUCK WITH SAUERKRAUT



Roasted And Braised Duck With Sauerkraut image

Provided by Mark Bittman

Categories     dinner, main course

Time 2h

Yield 4 servings

Number Of Ingredients 6

1 duck, about 4 pounds
Salt and freshly ground black pepper
1 quart sauerkraut, rinsed
2 teaspoons paprika
1/2 cup dry white wine or water
2 bay leaves

Steps:

  • Preheat the oven to 375 degrees. Prick the duck all over with a fork, then sprinkle it with salt and pepper and place it in a large, deep, ovenproof skillet or Dutch oven. Roast the duck for about 1 1/2 hours, checking occasionally to make sure it is browning steadily. (If the duck is barely browning, increase the heat by 50 degrees; if it seems to be browning too quickly, reduce the heat slightly.) When it is nicely browned and has rendered a great deal of fat, pour off all but a few tablespoons of the fat and transfer the pan to the top of the stove.
  • Scatter the sauerkraut around the duck, then sprinkle it with paprika, moisten it with the wine, and tuck the bay leaves in. Turn the heat to low, and cover the pan. Simmer for about 15 minutes, then stir and put some of the sauerkraut on top of the duck.
  • Cook another 15 minutes or so, until the duck is quite tender. Carve and serve.

Tips:

  • Choose the right sauerkraut. Fresh sauerkraut is best, but if you're using canned sauerkraut, rinse it well to remove any excess salt.
  • Cook the sauerkraut until it's tender. This will help to remove any bitterness and make it more palatable.
  • Don't overcook the duck confit. It should be cooked until it's warmed through, but not so long that it becomes dry and tough.
  • Use a good quality cheese. A sharp cheddar or Gruyère cheese will add a lot of flavor to the gratin.
  • Serve the gratin immediately. It's best when it's hot and bubbly.

Conclusion:

Creamy sauerkraut gratin with duck confit is a delicious and easy-to-make dish that's perfect for a winter meal. The combination of tangy sauerkraut, rich duck confit, and creamy cheese is sure to please everyone at the table. So next time you're looking for a new and exciting dish to try, give this gratin a try. You won't be disappointed!

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