1 cup finely chopped bulk andouille sausage
1 tablespoon minced garlic
1/4 cup finely chopped yellow onions
2 tablespoons minced shallots
4 duck confit legs
6 tablespoons balsamic vinegar
1/2 cup olive oil, plus more for frying duck legs
8 cups fresh spinach, cleaned, stemmed and firmly packed
1 cup julienne red onions
Salt and black pepper
1 cup roasted pecans
1 1/2 cups all-purpose flour
2 teaspoons Essence, recipe follows
1 egg beaten with 1 tablespoon milk
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
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