Pecan Crusted Duck Confit And Wilted Spinach Salad
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Pecan Crusted Duck Confit And Wilted Spinach Salad
  Duck    Spinach    Salad    Poultry    Pecans  
Last updated 6/12/2012 12:59:21 AM. Recipe ID 22298. Report a problem with this recipe.
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      Title: Pecan crusted duck confit and wilted spinach salad
 Categories: Try it, Main dish, Poultry
      Yield: 4 Servings
 
      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 and black pepper
      4 c  Fresh spinach, cleaned,
           Stemmed and firmly packed
      1 c  Julienned red onions
      1 c  Roasted pecans
  1 1/2 c  Flour
           Essence
      1    Egg beaten with 1 tablespoon
           Milk
      4 ea 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.
  




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Recipe ID 22298 (Apr 03, 2005)

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