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Categories:
bulk andouille shallots garlic yellow onions balsamic vinegar olive oil salt fresh spinach red onions pecans flour egg paprika salt garlic black pepper onion powder cayenne pepper oregano thyme
Viewed: 40 - Published at: a year agoIngredients
- 1 cup finely chopped bulk andouille
- 2 tablespoons minced shallots
- 1 tablespoon 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 tablespoon of milk
- 4 duck confit legs
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Method
- 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.
- Combine all ingredients thoroughly.
- Yield: 2/3 cup
