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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
• 1 egg beaten with 1 tablespoon of milk
• 4 each duck confit legs

Description

Pecan Crusted Duck Confit And Wilted Spinach Salad

Emerils