Pecan Crusted Duck Confit and Wilted Spinach Salad
| Yield: | 4 Servings |
| Categories: | Main Dishes, Duck, Poultry |
| 1 | c | Finely-chopped bulk andouille |
| 2 | tb | Minced shallots |
| 1 | tb | Minced garlic |
| 1/2 | c | Finely-chopped yellow onions |
| 1/4 | c | Balsamic vinegar |
| 3/4 | c | Olive oil |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 4 | c | Fresh spinach; cleaned, stemmed, and firmly packed |
| 1 | c | Julienned red onions |
| 1 | c | Roasted pecans |
| 1 1/2 | c | Flour |
| Emeril's Essence; see * Note | ||
| 1 | Egg; beaten with | |
| 1 | tb | Milk |
| 4 | Duck confit legs |
Advertisement