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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 sausage
2 tbsp minced shallots
1 tbsp minced garlic
1/4 cup finely chopped yellow onions
6 tbsp balsamic vinegar
1/2 cup olive oil, plus more for frying duck legs
salt and black pepper
1 cup roasted pecans
1 1/2 cups all-purpose flour
2 tsp essence , recipe follows
1 egg beaten with 1 tbsp milk
4 duck confit legs
8 cups fresh spinach, cleaned, stemmed and firmly packed
1 cup julienne red onions
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 yellow onions. Saute until soft, 2 to 3 minutes. Remove from heat and add the balsamic vinegar. Transfer to a mixing bowl and whisk in 1/2 cup of the olive oil. Season with salt and pepper, to taste.
In a food processor, combine the pecans and 1/2 cup of the flour. Pulse until finely ground; be careful not to overprocess or the mixture will become a paste. Season with the Essence.
Preheat the oven to 400 degrees F.
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 excess egg wash drip off. Dredge the legs in the pecan-flour mixture, coating the leg completely. In a large saute pan, heat enough olive oil to come 1/3-inch up the sides of the pan. When the oil is hot, lay each leg into the hot oil. Pan-fry the legs until golden brown, about 3 minutes on each side. Remove the pan from the heat and transfer the legs briefly to a paper towel-lined plate to blot any excess oil. Transfer legs to a small baking sheet. Place the baking sheet in the oven and cook the duck legs until heated through, 6 to 8 minutes. In a large mixing bowl, combine the spinach and red onions and toss with the vinaigrette. Season with salt and pepper. Mound the greens in the center of 4 plates. Lay 1 leg on top of each serving of greens. Garnish with black pepper.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	716.7 Kcal (3001 kJ)
Calories from fat	459.66 Kcal
		% Daily Value*
Total Fat	51.07g	79%
Cholesterol	14.14mg	5%
Sodium	3561.89mg	148%
Potassium	794.27mg	17%
Total Carbs	58.01g	19%
Sugars	5.98g	24%
Dietary Fiber	9.22g	37%
Protein	11.87g	24%
Vitamin C	20.1mg	33%
Vitamin A	0.1mg	4%
Iron	5.9mg	33%
Calcium	157.1mg	16%

Amount Per 100 g
Calories	312.34 Kcal (1308 kJ)
Calories from fat	200.32 Kcal
		% Daily Value*
Total Fat	22.26g	79%
Cholesterol	6.16mg	5%
Sodium	1552.29mg	148%
Potassium	346.15mg	17%
Total Carbs	25.28g	19%
Sugars	2.61g	24%
Dietary Fiber	4.02g	37%
Protein	5.17g	24%
Vitamin C	8.8mg	33%
Iron	2.6mg	33%
Calcium	68.5mg	16%

* 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.