Duck Wilted Spinach And White Bean Salad Recipes

PECAN CRUSTED DUCK CONFIT AND WILTED SPINACH SALAD

Steps:

• In a hot saute pan, render the andouille for 1 minute. Add the shallots, garlic, and yellow onions. Saute until soft, 2 to 3 minutes. Remove from heat and add the balsamic vinegar. Transfer to a mixing bowl and whisk in 1/2 cup of the olive oil. Season with salt and pepper, to taste.
• In a food processor, combine the pecans and 1/2 cup of the flour. Pulse until finely ground; be careful not to overprocess or the mixture will become a paste. Season with the Essence.
• Preheat the oven to 400 degrees F.
• In a shallow bowl, season the remaining flour with salt and pepper. Season the egg wash and duck legs with salt and pepper. Dredge the legs in the seasoned flour. Dip each leg in the egg wash, letting the excess egg wash drip off. Dredge the legs in the pecan-flour mixture, coating the leg completely. In a large saute pan, heat enough olive oil to come 1/3-inch up the sides of the pan. When the oil is hot, lay each leg into the hot oil. Pan-fry the legs until golden brown, about 3 minutes on each side. Remove the pan from the heat and transfer the legs briefly to a paper towel-lined plate to blot any excess oil. Transfer legs to a small baking sheet. Place the baking sheet in the oven and cook the duck legs until heated through, 6 to 8 minutes. In a large mixing bowl, combine the spinach and red onions and toss with the vinaigrette. Season with salt and pepper. Mound the greens in the center of 4 plates. Lay 1 leg on top of each serving of greens. Garnish with black pepper.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

WILTED SPINACH SALAD

Steps:

• Place 6 eggs in a medium saucepan with enough cold water to cover. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside, reserving approximately 1/2 cup of drippings in the skillet.
• In a large bowl, toss together the spinach and green onions.
• Heat the reserved drippings over low heat. In a small bowl, whisk together the 2 remaining eggs, sugar, white vinegar, and red wine vinegar. Add to warm grease, and whisk for about a minute, until thickened. Pour at once over spinach, add crumbled bacon, and toss to coat. Garnish with chopped egg.

WILTED SPINACH SALAD WITH CHICKPEAS

Steps:

• Heat broiler. On a broiler-safe rimmed baking sheet, toss cherry tomatoes with chickpeas with one tablespoon olive oil; season with coarse salt and ground pepper. Broil, tossing occasionally, until tomatoes are slightly charred, 15 to 20 minutes.
• Meanwhile, in a large bowl, whisk together remaining 3 tablespoons olive oil and white-wine vinegar; season with salt and pepper.
• Add baby spinach, hot vegetables, and black olives. Toss with vinaigrette (spinach will wilt slightly).

WILTED SPINACH SALAD AND BACON VINAIGRETTE

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving about 1 tablespoon bacon drippings in the skillet. Crumble bacon.
• Heat reserved bacon drippings over medium heat; cook and stir onion in hot bacon drippings until slightly tender, 5 to 10 minutes.
• Combine vegetable oil, sugar, vinegar, ketchup, Worcestershire sauce, and salt together in a saucepan; bring to a boil. Reduce heat and simmer until sugar and salt are dissolved, about 5 minutes. Add bacon and onion and simmer over low heat until dressing is blended, 3 minutes.
• Mix spinach, mushrooms, and eggs together in a large bowl. Pour dressing over spinach mixture; toss to coat.

WILTED SPINACH SALAD

Steps:

• Combine spinach, onions and eggs in a large salad bowl.
• Cook bacon in skillet until crispy; remove bacon and drain on paper towels.
• Pour off all but 3 tablespoons of bacon drippings.
• Add vinegar, water, sugar, salt and pepper to bacon drippings, heat to boiling, stirring to blend.
• Pour over spinach mixture; toss gently.
• Sprinkle with bacon.

DUCK, WILTED SPINACH AND WHITE BEAN SALAD

Steps:

• Season the duck breasts with the salt and pepper to taste. Heat the oil in a large cast-iron skillet over medium heat until almost smoking. Add the duck and cook for 3 minutes. Turn and cook until crisp and brown on the outside and still rare in the center, about 3 minutes longer. Remove the duck from the pan and set aside; keep warm.
• Gradually place the spinach in the skillet, and stir-fry until barely wilted, adding more as room allows. Place in a bowl and toss with the beans. Add the vinegar to the skillet and cook, stirring with a wooden spoon and scraping up any browned bits stuck to the bottom of the pan. Add to the spinach mixture and toss to combine. Season with salt and pepper to taste.
• Cut the duck on the diagonal into thin slices. Divide the spinach mixture among 4 plates and drape the duck slices over it. Serve immediately.

WHITE BEAN SOUP WITH DUCK CONFIT

Steps:

• Quick-soak beans by putting them in cold water to cover by 2 inches in a large pot. Bring to a boil, then boil 1 minute. Remove from heat and cover, then soak 1 hour. Drain, discarding liquid.
• Remove skin and bones from duck legs, reserving both, then coarsely shred meat.
• Heat oil in a large heavy pot over medium heat until it shimmers, then cook reserved bones, onions, carrots, celery, garlic, bay leaves, thyme, and cloves, stirring occasionally, until vegetables are softened, about 8 minutes.
• Add drained beans, broth, water, and tomatoes and simmer, partially covered, stirring and skimming froth occasionally, until beans are tender, about 50 minutes.
• Meanwhile, thinly slice reserved skin, then lightly season with salt and pepper. Cook in a dry medium nonstick skillet over low heat, stirring to separate, until fat is rendered and skin is crisp, 6 to 8 minutes.
• Discard bay leaves, bones, and thyme from soup. Transfer 2 cups solids and 1 cup liquid from soup to a blender and blend until smooth (use caution when blending hot liquids), then return to soup. Stir in 2 teaspoons salt and 1/2 teaspoon pepper and keep warm, covered.
• Heat Armagnac in a small saucepan over low heat just until warm, then carefully ignite with a kitchen match (use caution; flames will shoot up). When flames subside, stir Armagnac into soup along with meat, parsley, and salt and pepper to taste. Serve sprinkled with crisp skin.

SPINACH, BACON & WHITE BEAN SALAD

Steps:

• Heat a large pan and dry-fry the bacon for about 2 mins each side until crispy. Remove and drain on kitchen paper. Keep the fat from the bacon in the pan, add the vinegar and bubble for a few secs before tipping in the peppers and beans. Season and heat through. Toss together the spinach, beans, peppers and bacon, then drizzle with a dressing of your choice.