Pecan Crusted Duck Confit And Wilted Spinach Salad

Directions

1. In a warm saute/fry pan, render the andouille for 1 minute. Add in the shallots, garlic, and onions. Saute/fry for 2 to 3 min. Remove from heat and add in the balsamic vinegar. Turn into a mixing bowl and whisk in the 3/4 c. of extra virgin olive oil. Season with salt and pepper. In a food processor, combine the pecans and 1/2 c. of the flour. Pulse till a fine grnd crust is formed, but not pureed like a paste. Season the crust with Emeril's Essence.
2. 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/fry pan, heat the remaining extra virgin olive oil. When the oil is warm, lay each leg into the warm oil. Pan-fry the legs for 3 min 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 min.
3. In a large mixing bowl, toss the spinach, red onions and vinaigrette together. Add in to a warm skillet till 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.
4. This recipe yields 4 servings.