Choucroute 'Porkette'

• 64 ounces sauerkraut (about 8 cups drained)
• 4 tablespoons duck fat or unsalted butter
• 3/4 pound double-smoked bacon, cut into 3/4-inch-long pieces
• 8 cloves garlic, smashed
• 1 cup thinly sliced sweet onion
• 2 sprigs fresh thyme
• 6 juniper berries
• 2 small bay leaves
• 1 teaspoon caraway seeds
• 4 whole cloves
• Salt and freshly ground pepper
• 2 cups riesling or dry white wine
• 3 cups chicken stock
• 3 pounds Porkette
• 1/2 cup chopped flat-leaf parsley
• Crusty bread, for serving
• Dijon mustard, for serving

1. Preheat the oven to 325 degrees.
2. Rinse the sauerkraut 3 times in cold running water.
3. Drain well and set aside.
4. In an enameled cast-iron pot, heat the duck fat over medium-high heat.
5. Add the bacon and cook for about 5 minutes, then add the garlic and cook until golden brown.
6. Reduce heat to low, then add the onions, thyme, juniper berries, bay leaves, caraway seeds, cloves and a pinch of salt and pepper.
7. Sweat the onions until they are translucent, not brown, about 10 minutes.
8. Remove the bacon and set aside.
9. Deglaze the pan with wine and reduce until nearly evaporated.
10. Add the chicken stock, a pinch of salt and pepper and the sauerkraut.
11. Bring to a simmer.
12. Top with the bacon.
13. Cover and place in the oven.
14. After 1 1/2 hours, place the Porkette on top of the choucroute.
15. Cover and return to the oven for about 1 hour more.
16. Check the liquid; there should not be too much left.
17. If needed, add a little water.
18. Slice the Porkette into 1/4 -inch slices and place over spoonfuls of the choucroute and bacon.
19. Sprinkle with parsley.
20. Serve with crusty bread and mustard.

sauerkraut, duck fat, bacon, garlic, sweet onion, thyme, berries, bay leaves, caraway seeds, cloves, salt, white wine, chicken stock, flatleaf, crusty bread

Taken from cooking.nytimes.com/recipes/11214 (may not work)