• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Pecan Crusted Duck Confit and Wilted Spinach Salad

  • Recipe Submitted by on

Category: Main Dish, Poultry

 Ingredients List

  • 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


* 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 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 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

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.

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