Creamy SauerKraut Gratin with Duck Confit

Creamy SauerKraut Gratin with Duck Confit
Photo by Romulo Yanes


  • 1 large onion
  • 2 cups heavy cream
  • 1 Turkish bay leaf
  • 3 Confit Duck Legs
  • ¼ teaspoon grated nutmeg
  • ¼ teaspoon juniper berries
  • 4 large eggs
  • + 4 more ingredients
    • 2 pounds sauerkraut
    • 1 cup whole milk
    • 2 tablespoons unsalted butter
    • ¼ cup plain fine dry bread crumbs

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 co...

View full recipe at Epicurious


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