Best Creamy Sauerkraut Gratin With Duck Confit Recipes

Creamy SauerKraut Gratin with Duck Confit image

Provided by Paul Grimes

Yield Makes 6 (main course) servings

Number Of Ingredients 13

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
Equipment
a 2-quart shallow gratin

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.

Creamed Sauerkraut image

Provided by Parsley

Categories Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

1 cup chopped onion
1/4 cup unsalted butter
2 teaspoons caraway seeds
6 tablespoons flour
1 (32 ounce) can sauerkraut, well drained
2 teaspoons white wine vinegar
1 teaspoon sugar
1 cup heavy cream
1/4-1/2 teaspoon black pepper

Steps:

In a large skillet, saute the onion in the butter over med-high heat until the onion is translucent.
Reduce heat to low and add the caraway seeds.
Stir in the flour until it is well combined and cook on low for 2 minutes.
Add all remaining ingredients to the skillet and cook for about 5-7 minutes or until everything is heated through. Do not allow to boil.