Pecan Crusted Duck Confit And Wilted Spinach Salad Recipe

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Emeril Lagasse on Food Network


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2 1/2 tablespoons paprika

4 cups fresh spinach, cleaned, stemmed and firmly packed

1 tablespoon dried thyme

3/4 cup olive oil

1 cup roasted pecans

1 tablespoon cayenne pepper

Salt and black pepper

1 tablespoon minced garlic

1/2 cup finely chopped yellow onions

1/4 cup balsamic vinegar

1 tablespoon dried oregano

Essence, recipe follows

1 tablespoon black pepper

2 tablespoons garlic powder

1 egg beaten with 1 tablespoon of milk

1 cup finely chopped bulk andouille

2 tablespoons salt

4 duck confit legs

1 1/2 cups flour

2 tablespoons minced shallots

1 cup julienned red onions

1 tablespoon onion powder

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