Creamy SauerKraut Gratin with Duck Confit

60 mins (prep 30)
11 ingredients
makes 6 (main course) servings
For this beautifully balanced dish, 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.

Categories:  oktoberfest , fall , german , french ,
Share on Newzsocial



Serving Size (236.33 g)
Servings 6
Amount per Serving
Calories 336.94 Calories from Fat 300.6
% Daily Value *
Total Fat 33.4g 308.3%
Saturated Fat 20.75g 622.49%
Trans Fat 0.16g %
Cholesterol 118.65mg 237.29%
Sodium 1031.01mg 257.75%
Total Carbohydrate 8.85g 17.69%
Dietary Fiber 4.4 g 105.52%
Sugars 4.94 g %
Protein 3.05g 36.57%
Vitamin A 1312.87IU% Vitamin C 22.74mg%
Calcium 98.74mg% Iron 2.3mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
plain, fine dry bread crumbs, large, or, large eggs, grated nutmeg, a