Recipe - Pecan Crusted Duck Confit And Wilted Spinach Salad

1 cup Finelychopped bulk
andouille
2 tablespoon Minced shallots
1 tablespoon Minced garlic
One half cup Finelychopped yellow onions
One fourth cup Balsamic vinegar
Three fourths cup Olive oil
Salt; to taste
Freshlyground black pepper;
to taste
4 cup Fresh spinach; cleaned,
stemmed, and firmly packed
1 cup Julienned red onions
1 cup Roasted pecans
1 One half cup Flour
Emeril's Essence; see * Note
1 Egg; beaten with
1 tablespoon Milk
4 Duck confit legs

* Note: See the "Emeril's Essence Information" recipe which is included in
this collection.

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 Three fourths cup of olive
oil. Season with salt and pepper. In a food processor, combine the pecans
and One half cup of the flour. Pulse until a fine ground crust is formed, but
not pureed like a paste. Season the crust with Emeril's Essence.

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 pan, heat the remaining olive
oil. When the oil is hot, lay each leg into the hot oil. Panfry 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.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK
(Show # EM1A67 broadcast 10291997) Downloaded from their WebSite
http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

11101997

Recipe by: Emeril Lagasse