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Ingredients

• 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

Description

Cooking Channel Serves Up This Pecan Crusted Duck Confit And Wilted Spinach Salad Recipe Recipe From Emeril Lagasse Plus Many Other Recipes At CookingChannelTV.com.

Cooking Channel