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Pecan Crusted Duck Confit and Wilted Spinach Salad (Emeril Lagasse) Recipe

Pecan Crusted Duck Confit and Wilted Spinach Salad (Emeril Lagasse) Recipe

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Pecan Crusted Duck Confit and Wilted Spinach Salad (Emeril Lagasse)

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Ingredients:

Serving

1 cup finely chopped bulk andouille
2 tbsp minced shallots
1 tbsp 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 , recipe follows
1 egg beaten with 1 tbsp of milk
4 duck confit legs
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried oregano
1 tbsp dried thyme

Directions:

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.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
Combine all ingredients thoroughly.
Yield: 2/3 cup

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	4065.01 Kcal (17019 kJ)
Calories from fat	2760.97 Kcal
		% Daily Value*
Total Fat	306.77g	472%
Cholesterol	56.55mg	19%
Sodium	19131.61mg	797%
Potassium	2739.75mg	58%
Total Carbs	303.36g	101%
Sugars	18.99g	76%
Dietary Fiber	54.06g	216%
Protein	53.61g	107%
Vitamin C	47.2mg	79%
Vitamin A	0.4mg	15%
Iron	31.9mg	177%
Calcium	1140mg	114%

Amount Per 100 g
Calories	406.17 Kcal (1701 kJ)
Calories from fat	275.87 Kcal
		% Daily Value*
Total Fat	30.65g	472%
Cholesterol	5.65mg	19%
Sodium	1911.6mg	797%
Potassium	273.75mg	58%
Total Carbs	30.31g	101%
Sugars	1.9g	76%
Dietary Fiber	5.4g	216%
Protein	5.36g	107%
Vitamin C	4.7mg	79%
Iron	3.2mg	177%
Calcium	113.9mg	114%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.