Name: Creamy Sauerkraut Gratin With Duck Confit
Cook time: 30 min
Total time: 1 1/4 hr
Yield: Makes 6 (main course) 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 Confit Duck Legs at room temperature; 2 cups heavy cream; 1 cup whole milk; 4 large eggs; 1/4 teaspoon grated nutmeg; 2-quart shallow gratin

turquoise gratin dish with Sauerkraut Gratin with duck showing crispy topping.

Photo by Romulo Yanes

For this beautifully balanced duck gratin recipe, food editor Paul Grimes drew inspiration from the Alsace region of France, where it is common to pair preserved meats with sauerkraut. We love how the fat of the confit tempers the sharpness of the sauerkraut, which in turn is smoothed out by the creamy custard perfumed with juniper. It makes a great autumn dinner, perfect with a green salad and a cold beer. One note: Do not rinse the kraut (preferably the bagged fresh kind found in the refrigerated section) or you will lose its engaging acidity.

Cooks' notes:

•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.

Recipe notes

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