Pecan Crusted Duck Confit and Wilted Spinach Salad

Name: Pecan Crusted Duck Confit and Wilted Spinach Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
In a hot saute pan, render the andouille for 1 minute.
2
Add the shallots, garlic, and onions.
3
Saute for 2 to 3 minutes.
4
Remove from heat and add the balsamic vinegar.
5
Turn into a mixing bowl and whisk in the 3/4 cup of olive oil.
6
Season with salt and pepper.
7
In a food processor, combine the pecans and 1/2 cup of the flour.
8
Pulse until a fine ground crust is formed, but not pureed like a paste.
9
Season the crust with Essence.
10
In a shallow bowl, season the remaining flour with salt and pepper.
11
Season the egg wash and duck legs with salt and pepper.
12
Dredge the legs in the seasoned flour.
13
Dip each leg in the egg wash, letting the egg wash drip off.
14
Dredge the legs in the pecan crust, coating the leg completely.
15
In a large saute pan, heat the remaining olive oil.
16
When the oil is hot, lay each leg into the hot oil.
17
Pan-fry the legs for 3 minutes on the first side, flip the legs over and remove the pan from the heat.
18
Place the pan in a 400 degree oven.
19
Cook the duck legs for 6 minutes.
20
In a large mixing bowl, toss the spinach, red onions and vinaigrette together.
21
Add to a hot skillet until spinach is just wilted.
22
Season with salt and pepper.
23
Mound the greens in the center of four plates.
24
Lay each leg on top of the greens.
25
Garnish with black pepper.
26
Combine all ingredients thoroughly.

871

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1 cup finely chopped bulk andouille, 2 tablespoons minced shallots, 1 tablespoon minced garlic, 1/2 cup finely chopped yellow onions, and more.

Yes, Pecan Crusted Duck Confit and Wilted Spinach Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!