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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Osmond Uzor
[email protected]This dish was a disappointment. The sauerkraut was too sour and the duck confit was dry. I wouldn't recommend this recipe.
Siphokazi Lekhuleni
[email protected]This recipe is definitely a keeper! I'll be making it again and again.
Shahbaz Brohi
[email protected]I had some trouble finding duck confit, but I'm glad I persevered. This dish was amazing! The duck confit was so tender and flavorful, and the sauerkraut and creamy sauce were the perfect accompaniments.
Mujahid Balouch
[email protected]This dish was a bit too rich for my taste, but I can see why others would enjoy it. The flavors were all there, but it was just a bit too heavy for me.
Nusrat Riya
[email protected]I'm not a huge fan of sauerkraut, but I loved this dish! The duck confit and creamy sauce really elevated the flavor of the sauerkraut.
Dustin Domaschko
[email protected]This dish is a must-try for any fan of duck confit. The sauerkraut and creamy sauce add a unique and delicious twist to this classic dish.
Ntshovelo BALOYI
[email protected]I love the combination of flavors in this dish. The sourness of the sauerkraut is perfectly balanced by the richness of the duck confit and the creaminess of the sauce.
sk skkhan
[email protected]This recipe was a bit more challenging than I expected, but it was worth the effort. The finished dish was incredibly delicious and impressive.
Sandra Knapp
[email protected]I made this dish for a dinner party and it was a huge hit! Everyone loved the unique flavor combination. The duck confit was especially tender and flavorful.
Santosh Mangrati
[email protected]This dish was absolutely delightful! The flavors of the sauerkraut, duck confit, and creamy sauce came together perfectly. It was rich and decadent, yet still light and airy. I would definitely recommend this recipe to anyone looking for a special oc