The Recipe
Pecan Crusted Duck Confit and Wilted Spinach Salad
COOK TIME : 14 minutesPREP TIME : 15 minutes
From Food Network
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Ingredients
DESCRIPTION
No description provided.
INGREDIENTS
- 1 cup julienne red onions
- 1 tablespoon black pepper
- 2 teaspoons Essence, recipe follows
- Salt and black pepper
- 6 tablespoons balsamic vinegar
- 1 tablespoon dried thyme
- 1 tablespoon minced garlic
- 1 tablespoon dried oregano
- 1 egg beaten with 1 tablespoon milk
- 1 cup finely chopped bulk andouille sausage
- 1 1/2 cups all-purpose flour
- 2 tablespoons minced shallots
- 1 tablespoon cayenne pepper
- 2 tablespoons garlic powder
- 1 cup roasted pecans
- 1/4 cup finely chopped yellow onions
- 1 tablespoon onion powder
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 4 duck confit legs
- 1/2 cup olive oil, plus more for frying duck legs
- 8 cups fresh spinach, cleaned, stemmed and firmly packed
DIRECTIONS
NUTRITION
Calories | 0 | 0% | |
Cholesterol | 0 | 0% | |
Carbohydrates | 0 | 0% | |
Fat | 0 | 0% | |
Protein | 0 | 0% |
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