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Ingredients

• 4 duck confit legs, at room temperature
• 4 tablespoons duck fat
• 5 ounces slab bacon, cut into 1/3-inch slices, then into 1-inch pieces
• 1 large onion, diced
• 2 teaspoons salt
• 1 teaspoon crushed juniper berries
• 1/2 teaspoon grated nutmeg
• 8 bay leaves
• 3/4 cup Creole (or whole-grain) mustard
• 1 bottle Riesling (or Gewurtztaminer) or other medium-dry white wine
• 2 1/2 pounds sauerkraut
• 2 Granny Smith apples, peeled, cored, and sliced into 2-inch chunks
• 2 large Yukon Gold potatoes (about 1 pound) peeled and cut into 2-inch chunks
• 3 pounds sausage (any combination of fresh, smoked, andouille, etc.), sliced into 1-inch rounds or left whole
• 8 ounces tasso or other smoked ham, cut into 1-inch cubes
• 1 quart chicken broth

Description

Serious Eats