CREAMY SAUERKRAUT GRATIN WITH DUCK CONFIT
Provided by Paul Grimes
Categories Milk/Cream Duck Egg Bake Fall Oktoberfest Cabbage Gourmet
Yield Makes 6 (main course) servings
Number Of Ingredients 13
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.
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Linda Diaz
[email protected]This dish is a great way to use up leftover duck confit. It's also a great way to introduce people to sauerkraut in a new and exciting way.
Joshua Arber
[email protected]I made this for a potluck and it was a hit! Everyone loved the unique flavor combination.
Kamal Arain
[email protected]This dish is perfect for a special occasion. It's elegant and impressive, but not too difficult to make.
Transistor 1978
[email protected]The creamy sauce was a bit too heavy for me, but the flavors were still delicious. Next time I'll try using a lighter sauce.
BUSHMAN 4570
[email protected]This was my first time making sauerkraut gratin, and it was a huge success! My family loved it, and I'll definitely be making it again.
Rj Arifin Alve
[email protected]Not a fan of duck confit, so I used shredded chicken instead. Still turned out great!
Israiel Aguilar
[email protected]This dish was a bit too rich for my taste, but I can see why others might enjoy it. The sauerkraut was a bit too sour for me as well.
Abstract creations
[email protected]Followed the recipe exactly and it turned out amazing! The gratin was creamy and flavorful, and the duck confit was cooked to perfection. Highly recommend!
MAHARAJ MAMUN
[email protected]I've never been a big fan of sauerkraut, but this dish changed my mind. The creamy sauce and duck confit took it to the next level. Will definitely be making this again!
Galaxs Galaxs
[email protected]This creamy sauerkraut gratin with duck confit was an absolute delight! The flavors and textures were perfectly balanced, with the tangy sauerkraut, rich duck confit, and creamy sauce complementing each other beautifully.