Choucroute

My husband wanted duck confit the day after Thanksgiving and my sister appeased him with choucroute.

It took a while to get all the ingredients:

12 duck legs & duck fat from Whole Foods
1 chopped onion
1 institutional-size can of Sauerkraut from Smart & Final
1 bottle Alsatian white wine
3 Gala apples (peelel, cored & quartered)
3 lbs Kielbasa and 1 lb Bratwurst from Safeway
1 1/2 lbs baby red potatoes from Trader Joe's (they were really creamy)


Make the duck confit by cooking the duck legs in its own fat for 4 hours. Broil the legs until the skin is crisp.

Brown the kielbasa and set aside.

Saute the onion in oil. Add the drained sauerkraut, wine and apples. Add the Bratwurst and cook until the apples are soft.

In separate saucepan, cook the red potatoes in salt water until a fork pierces it without resistance.

To plate the dish, spoon the sauerkraut on the bottom. Top with red potato, kielbasa, bratwurst and duck leg. Serve with grainy mustard.

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