Alsatian Choucroute

• 2 pounds sauerkraut
• 2 tablespoons duck fat or vegetable oil
• 5 whole duck legs, cut into thighs and drumsticks
• Salt and freshly ground pepper to taste
• 2 medium onions, peeled and chopped (about 2 1/2 cups)
• 3 cloves garlic, chopped
• 2 carrots, peeled and cut into large rounds
• 10 juniper berries, or 1/2 cup gin
• 6 peppercorns
• 2 bay leaves
• 2 cups dry white wine
• 2 cups chicken broth, plus more if necessary
• 12 small Red Bliss or Yukon Gold potatoes
• 5 garlic-chicken sausages, beef sausages, or hot dogs
• One 3-to-4-pound corned beef (see preceding recipe)
• Mustard or mustard sauce (recipe follows) as garnish
• Horseradish as garnish
• 2 tablespoons strong French Dijon mustard
• 2/3 cup red-wine vinegar
• Salt and freshly ground pepper to taste
• 1 scant cup peanut or safflower oil
• 2 large shallots, diced
• 2 tablespoons chopped fresh chives
• 2 tablespoons chopped fresh parsley
• 1 French cornichon or Russian gherkin, diced (optional)
• (about 2 cups)

1. Wash the sauerkraut in cold water, and drain.
2. Wash and drain again, squeezing it to eliminate as much water as possible.
3. Preheat the oven to 325 degrees, and heat the duck fat or oil in a large ovenproof casserole.
4. Season the duck legs with salt and freshly ground pepper, and brown them on both sides.
5. Remove the duck legs to a plate, leaving the duck fat that has accumulated in the pan.
6. Add the onions, the garlic, and the carrots, and saute for about 5 minutes, or until the onions are translucent.
7. Scatter the sauerkraut over the vegetables, and stir to incorporate.
8. Tuck the duck legs into the sauerkraut, then add the juniper berries or gin, peppercorns, and bay leaves.
9. Pour in the white wine and enough chicken broth almost to cover the sauerkraut.
10. Bring to a boil on top of the stove, cover, and remove to the oven to cook for 2 hours, or until the liquid is absorbed by the sauerkraut.
11. While the sauerkraut is cooking, cook the potatoes in boiling salted water, and then peel.
12. Saute the sausages or hot dogs in a hot pan, or boil them for about 5 minutes.
13. Take the sauerkraut out of the oven and taste, adjusting the seasoning if necessary.
14. Add the potatoes, sausages or hot dogs, and corned beef to the casserole, and return to the oven for about 20 minutes, or until the potatoes are tender.
15. Remove the corned beef and slice against the grain.
16. Serve on a large platter with piles of sauerkraut, duck legs, sausages, corned beef slices, and potatoes, and with a variety of mustards or mustard sauce and horseradish alongside.
17. Put the mustard and the vinegar in a small bowl and stir together.
18. Season with salt and freshly ground pepper, and slowly whisk in the oil.
19. Just before serving, stir in the shallots, chives, parsley, and, if you like, the pickle.

sauerkraut, duck fat, duck legs, salt, onions, garlic, carrots, berries, peppercorns, bay leaves, white wine, chicken broth, red, garlic, beef, horseradish, mustard, redwine vinegar, salt, peanut, shallots, fresh chives, parsley, cornichon

Taken from www.epicurious.com/recipes/food/views/alsatian-choucroute-374013 (may not work)