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