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Pecan Crusted Duck Confit And Wilted Spinach Salad

  • Yield: 4 servings


  • 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
  • 1 egg beaten with 1 tablespoon of milk
  • 4 each duck confit legs


  • 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.