Creamy Sauerkraut Gratin with Duck Confit Recipe

Ingredients

• 1/4 cup plain fine dry bread crumbs
• 1 large onion, finely chopped
• 1 Turkish or 1/2 California bay leaf
• 1/4 teaspoon juniper berries (see cooks' note, below), crushed
• 2 tablespoons unsalted butter
• 2 pounds sauerkraut, drained and chopped
• 3 Confit Duck Legs at room temperature
• 2 cups heavy cream
• 1 cup whole milk
• 4 large eggs
• 1/4 teaspoon grated nutmeg