[1]1 head of red cabbage, cored and thinly sliced
1/4 lb. thick bacon, cut into lardons
1 white onion, thinly sliced
1 large carrot, peeled and sliced
1 duck breast (@1 lb.)
2 tart green apples, peeled and cut into wedges
1 lb. fresh sauerkraut
1 bay leaf
1/2 c. white wine
2 c. chicken broth
1 clove garlic, mashed
pinches of ground nutmeg and ground clove
1 lb. chicken and apple smoked sausages (Aidell's brand is good, if you can't find that try kielbasa)
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Preheat oven to 325º.
Soak sauerkraut in a bowl of water for 5 minutes. Drain and squeeze as dry as possible. Repeat this process two more times.
Simmer bacon lardons in water for 5 minutes, drain and discard the water.
Use a sharp knife to score the skin and fat of the duck breast in a cross-hatch pattern. Cut all the way down to but not through the meat itself. Lay the breast skin down in the bottom of large cast iron pot (e.g. Le Crueset or Staub) and turn the heat to medium. Cook for 12-15 minutes, careful not to burn the skin. The scored skin will achieve a dark brown crispiness. A good amount of fat will render out. Remove the breast and set aside, covered loosely with foil. Discard all but 1/4 c. of the fat.
Sauté the onion, carrot and blanched bacon in the duck fat over medium heat for 10 minutes, careful not to let things brown. Add the shredded cabbage, the soaked and squeezed sauerkraut, apple wedges and wine. Cook for 10 minutes, stirring so that everything softens and wilts.
Add the chicken broth, bay leaf, mashed garlic, a pinch of nutmeg, a pinch of clove and s&p. Stir well, bring to a simmer, cover and bake in a preheated 325º oven for 3 hours. Look in every hour or so to give things a stir. Add more broth if things look perilously dry — but the fresh cabbage has lots of water in it so this shouldn't be a major worry.
After three hours embed the sausages in the sauerkraut, stir, add more liquid if needed, cover and cook another 1 1/2 hours.
To serve, briefly reheat the duck breast in a small pan on the skin side for 2 minutes, then on the flesh side for 1 minute. Do not cook too long, you want the meat to stay rosy and rare.
Make a big pile of the red sauerkraut on a platter. Fish out the sausages and arrange in a decorative manner. Slice the crisp-skinned rare duck breast and fan out on top.
Serve with steamed new potatoes tossed with butter and parsley.