Bavarian Veal Cheek Confit with Juniper-Kissed Apple-Kraut and Toasted Pretzel Dumplings

Pat veal cheeks dry and season generously with sea salt and black pepper. In a heavy-bottomed Dutch oven or oven-safe pot, heat 2 tablespoons of duck fat over medium-high heat. Sear the veal cheeks in batches until deeply browned on all sides. Remove and set aside.

Reduce heat to medium. Add carrots, celery, and chopped onion to the pot, sautéing for 5-7 minutes until softened and lightly caramelized. Add smashed garlic, thyme sprigs, bay leaves, juniper berries, and black peppercorns, cooking for another minute until fragrant.

Pour in the Riesling, scraping up any browned bits from the bottom of the pot. Bring to a simmer and reduce by half. Add the beef stock and return the seared veal cheeks to the pot. Add the remaining duck fat, ensuring the cheeks are mostly submerged. If not, add a little more stock or water.

Cover the pot tightly and transfer to a preheated oven at 150°C (300°F). Braise for 3 to 3.5 hours, or until the veal cheeks are fork-tender and easily pull apart.

While the veal is braising, melt 1 tablespoon of butter in a separate pot or large skillet over medium heat. Add diced bacon and cook until crispy. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pan. Add the finely diced onion to the fat and sauté until translucent, about 5 minutes.

Add the drained and lightly rinsed sauerkraut to the pot, along with diced green apples, apple cider vinegar, brown sugar, caraway seeds, crushed juniper berries, and bay leaf. Stir well to combine. Cover and simmer gently for 30-40 minutes, stirring occasionally, until the apples are tender and the flavors have melded. Stir in the crispy bacon just before serving.

Spread the pretzel cubes on a baking sheet and toast lightly in the oven at 150°C (300°F) for 10-15 minutes until slightly crisper. In a large bowl, pour the warm milk over the toasted pretzel cubes and let them soak for 15-20 minutes, until softened.

In a small skillet, melt 2 tablespoons of butter over medium heat. Add the finely diced onion and sauté until translucent. Stir in the chopped fresh parsley and cook for another minute. Add this mixture to the softened pretzels. Beat the eggs and add them to the bowl along with sea salt, white pepper, and freshly grated nutmeg. Mix gently with your hands until just combined, being careful not to overmix.

Bring a large pot of salted water to a gentle simmer (not a rolling boil). With wet hands, form the pretzel mixture into golf-ball sized dumplings (about 12-15 dumplings). Carefully drop the dumplings into the simmering water. Cook for 15-20 minutes, or until they float to the surface and are cooked through. Remove with a slotted spoon and keep warm.

Once the veal cheeks are tender, carefully remove them from the braising liquid and set aside. Skim any excess fat from the surface of the braising liquid. Strain the liquid through a fine-mesh sieve into a clean saucepan, pressing on the solids to extract all flavor. Discard the solids. Bring the strained liquid to a simmer over medium-high heat and reduce until it reaches a rich, sauce-like consistency. Adjust seasoning if necessary.

Place a generous portion of the Spiced Apple-Kraut on each plate. Arrange 1-2 veal cheeks alongside, spooning the rich, reduced braising sauce over them. Serve with 2-3 warm pretzel dumplings. Garnish with a fresh sprig of thyme or chopped parsley, if desired.