FOODILY. Discover amazing recipes. Follow amazing cooks. Sign up free

Pecan Crusted Duck Confit And Wilted Spinach Salad Recipe

Nutrition per serving    (USDA % daily values)
CAL
856
FAT
171%
CHOL
6%
SOD
21%

Comments

Add a comment

Ingredients for 4 servings

1 cup julienne red onions

1/4 cup finely chopped yellow onions

Salt and black pepper

8 cups fresh spinach, cleaned, stemmed and firmly packed

4 duck confit legs

2 tablespoons minced shallots

1 tablespoon minced garlic

1/2 cup olive oil, plus more for frying duck legs

6 tablespoons balsamic vinegar

1 cup finely chopped bulk andouille sausage

1 1/2 cups all-purpose flour

2 teaspoons Essence, recipe follows

1 cup roasted pecans

1 egg beaten with 1 tablespoon milk

You might also like

Wilted Spinach Salad With Caramelized Shallots
Martha Stewart
Wilted Spinach Salad With Chicken & Honey Musta...
Nourished Kitchen
Wilted Spinach Salad With Warm Feta Dressing
Bon Appetit
Wilted Baby Arugula, Spinach And Pasta Salad
Skinny Taste
Grilling: Wilted Spinach And Portobello Salad
Serious Eats
Scallops With Wilted Spinach And Arugula
Martha Stewart
Wilted Spinach Salad W/ Balsamic Caramelized Re...
Food52
Wilted Spinach Salad With Warm Feta Dressing
Epicurious
Dinner Tonight: Wilted Spinach Salad With Warm...
Serious Eats
Seared Scallops With Wilted Fennel & Spinach Salad
Fine Cooking