Pecan Crusted Duck Confit and Wilted Spinach Salad

TOTAL TIME: 40 min
Prep: 15 min
Inactive Prep: --
Cook: 25 min
YIELD:
LEVEL: --

ingredients

  • 1 cup finely chopped bulk andouille
  • 2 tablespoons minced shallots
  • 1 tablespoon minced garlic
  • 1/2 cup finely chopped yellow onions
  • 1/4 cup balsamic vinegar
  • 3/4 cup olive oil
  • Salt and black pepper
  • 4 cups fresh spinach, cleaned, stemmed and firmly packed
  • 1 cup julienned red onions
  • 1 cup roasted pecans
  • 1 1/2 cups flour
  • Essence, recipe follows
  • 1 egg beaten with 1 tablespoon of milk
  • 4 duck confit legs
EMERIL'S ESSENCE CREOLE SEASONING (ALSO REFERRED TO AS BAYOU BLAST):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Combine all ingredients thoroughly.
Yield: 2/3 cup
In a hot saute pan, render the andouille for 1 minute. Add the shallots, garlic, and onions. Saute for 2 to 3 minutes. Remove from heat and add the balsamic vinegar. Turn into a mixing bowl and whisk in the 3/4 cup of olive oil. Season with salt and pepper. In a food processor, combine the pecans and 1/2 cup of the flour. Pulse until a fine ground crust is formed, but not pureed like a paste. Season the crust with Essence. In a shallow bowl, season the remaining flour with salt and pepper. Season the egg wash and duck legs with salt and pepper. Dredge the legs in the seasoned flour. Dip each leg in the egg wash, letting the egg wash drip off. Dredge the legs in the pecan crust, coating the leg completely. In a large saute pan, heat the remaining olive oil. When the oil is hot, lay each leg into the hot oil. Pan-fry the legs for 3 minutes on the first side, flip the legs over and remove the pan from the heat. Place the pan in a 400 degree oven. Cook the duck legs for 6 minutes. In a large mixing bowl, toss the spinach, red onions and vinaigrette together. Add to a hot skillet until spinach is just wilted. Season with salt and pepper. Mound the greens in the center of four plates. Lay each leg on top of the greens. Garnish with black pepper.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Carnival Eats

Get Cooking Channel on your TV.