Creamy SauerKraut Gratin with Duck Confit
Creamy SauerKraut Gratin with Duck Confit is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Preheat oven to 375°F with rack in middle.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.