-
Active Time
30 min
-
Total Time
1 1/4 hr
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.
Ingredients
Makes 6 (main course) servings
Equipment
Step 1
Preheat oven to 375°F with rack in middle.
Step 2
Butter baking dish and coat with bread crumbs. Chill until ready to use.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
•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.
How would you rate Creamy Sauerkraut Gratin With Duck Confit?
Leave a Review
Reviews (11)
Back to TopI served this for a dinner party and everyone loved it. The only change I made was adding more of all ingredients to accommodate a larger group. I also did not have juniper berries so added gin to the onion and bay. Cook time was 35-40 min. This recipe is so easy and a keeper.
Nelliest
Palm Springs, CA
5/31/2014
I've tried this twice now with my own sauerkraut and duck confit and it curdled both times. It was somewhat tasty, but the texture--no thanks. I can't think of how to save this from breaking (I followed the recipe both times) so I will not make this again. Ever.
Anonymous
Colorado
10/18/2011
This was a little too solid for my taste. Next time I will cook it in a bain marie and take it out while it still wobbles. I will also use whole milk instead of cream. There's an awful lot of fat in this dish and I've had good luck with quiche fillings using milk only.
Anonymous
Toronto
10/10/2011
I substituted one of the cups of cream for 1/2 cup of whole milk and 1/2 cup plain yogurt. The dish turned out great.
Kendo
SF Bay Area
10/29/2010
Wonderful dish! Had to sub light for heavy cream and the result was sublime. Highly recommended.
Eddie1
Philadelphia PA
10/24/2010
I couldn't get duck, so added some crumbled bacon to the dish, and added a little more bacon to the top, at the end of cooking, to give a bit of crunch to the dish. Also, added bread crumbs at the end. A yummy, hearty, but not overwhelming side dish. I served it with schnitzel and greens salad.
Chenango1976
springport, ny
2/8/2010
Wonderful dish! Missed out on the cracklings as I had shredded my confit for storage weeks earlier. Subbed with rye breadcrumbs toasted in butter.
Anonymous
Wisconsin in Italy
1/25/2010
The duck cracklings are even better than bacon!
Anonymous
12/17/2009
This is an awsome dish. I like sauerkraut yummy. I come frome the area where this is famous
s1sboo
Neuenburg Germany
12/31/2008
Initially this combination seemed a little odd, but I'm very glad to have taken a chance on it! Like the first reviewer, I used the duck confit that Costco carries. I substituted some gin for the juniper berries during the onion cooking stage. The dish super tasty and the sauerkrat plays well and just makes it really interesting. Next time I'll back off the heavy cream a bit more and see how light it can go without compromising the taste.
rondacooking
SF, CA
12/8/2008
I made this twice using Costco duck confit, and to rave reviews, even from kids (5-17). It is wonderfully scrumptious with a nice balance of duck/gratin richness balanced by the slightly piquant sauerkraut. Great dinner party fare, I made an hour ahead and served at room temp.
naner4
Bay Area, CA
10/13/2008
See Related Recipes and Cooking Tips
-
21 Great Gratins for Cold Weather Comfort
All it takes is a dish and a dream. And plenty of heavy cream.
