Pecan crusted duck confit & wilted spinach salad

4 servings

Ingredients

Quantity Ingredient
1.00 cup finely-chopped bulk andouille
2.00 tablespoon minced shallots
1.00 tablespoon minced garlic
½ cup finely-chopped yellow onions
¼ cup balsamic vinegar
¾ cup olive oil
1 salt; to taste
1 freshly-ground black pepper; to taste
4.00 cup fresh spinach; cleaned, stemmed,
1 and firmly packed
1.00 cup julienned red onions
1.00 cup roasted pecans
1½ cup flour
1 emeril's essence; see * note
1.00 egg; beaten with
1.00 tablespoon milk
4.00 duck confit legs

Directions

* Note: See the "Emeril's Essence Information" recipe which is included in this collection.

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 ¾ cup of olive oil. Season with salt and pepper. In a food processor, combine the pecans and ½ cup of the flour. Pulse until a fine ground crust is formed, but not pureed like a paste. Season the crust with Emeril's Essence. In a shallow bowl, season the remaining flour with salt and pepper. Season the egg wash and 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. This recipe yields 4 servings.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A67 broadcast 10-29-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

11-10-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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