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Ingredients

• 1 cup finely chopped bulk andouille sausage
• 2 tablespoons minced shallots
• 1 tablespoon minced garlic
• 1/4 cup finely chopped yellow onions
• 6 tablespoons 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 teaspoons Essence
• 1 egg beaten with 1 tablespoon milk
• 4 duck confit legs
• 8 cups fresh spinach, cleaned, stemmed and firmly packed
• 1 cup julienne red onions

Description

Pecan Crusted Duck Confit And Wilted Spinach Salad

Emerils