Ingredients for Creamy SauerKraut Gratin with Duck Confit

• 40g plain fine dry bread crumbs

• 1 stor lök, finhackad

• 1 Turkish or 1/2 California bay leaf

• 1/4 teaspoons juniper berries , crushed

• 2 matskedar osaltat smör

• 900g sauerkraut, drained and chopped

• 3 Confit Duck Legs at room temperature

• 475ml double cream

• 240ml whole milk

• 4 stora ägg

• 1/4 teaspoons grated nutmeg

• a 2-quart shallow gratin

Preheat oven to 191°C 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 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.

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