Place the sauerkraut in a medium casserole dish and sprinkle with white wine. Add some juniper berries and mix. Cover and warm over medium-low heat.
In the meantime, preheat the oven to 325° F (165° C). Cook the duck fat over medium heat in a large saucepan and when it is hot, add the onions and sausages and brown for about 10 minutes, turning them several times.
Remove from the heat and place the onions and sausages on a baking pan. Add the four duck legs confit to the saucepan and brown for 3-4 minutes each side. Transfer the duck legs to the baking pan with the grilled onions and place the pan in the oven for 15 minutes.
Place the sauerkraut on a large serving platter and top with the sausages, duck legs confit, and grilled onions. Garnish with chopped chives and serve immediately with the Scotch Mustard and boiled potatoes.
In a small bowl, moisten the dry mustard with the scotch, then add the Dijon mustard and honey. Add pepper to taste and cover until ready to use.
Recipe developed by Nicolas Vallée, professional chef
