Creamy SauerKraut Gratin with Duck Confit

Ingredients for Creamy SauerKraut Gratin with Duck Confit

• 40g plain fine dry bread crumbs

• 1 cebola grande, finamente picada

• 1 folha de louro turca ou 1/2 folha de louro da Califórnia

• 1/4 teaspoons juniper berries , crushed

• 2 colheres de sopa de manteiga sem sal

• 900g sauerkraut, drained and chopped

• 3 Confit Duck Legs at room temperature

• 475ml de creme de leite fresco

• 240ml de leite integral

• 4 ovos grandes

• 1/4 colher de chá de noz-moscada ralada

• a 2-quart shallow gratin

Pré-aqueça o forno a 191°C com a grade no meio.

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 teaspoons salt, and 1/4 teaspoons 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 teaspoons salt, and 1/4 teaspoons 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.

Aviso Legal

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