Duck Leg and Warm Spinach Salad PDF Print E-mail


Ingredients:

2 Tb. light corn syrup
1 large egg white
1 Tb. butter, melted
1-1/2 cup pecan halves
3-1/2 Tb. champagne vinegar or white wine vinegar, divided
1/4 cup sugar
1 tsp. vanilla extract
1/2 tsp. cinnamon
1/4 tsp. ground cloves or allspice
2 medium peaches, peeled, sliced or 2 cups thawed frozen sliced may be substituted.
4 (8 oz.) duck legs (thawed, if frozen)
1/4 cup extra virgin olive oil
1 clove garlic, minced
1/4 tsp. salt
1/4 tsp. black pepper, freshly ground
4 cups packed baby spinach leaves
2 cups assorted salad greens, torn
salt, pepper, garlic powder to taste

Directions:

1. Season duck legs with salt, pepper and garlic powder to taste. Bake in a 350° F preheated oven for 1 hour. Keep warm.

2. Heat oven to 325 degrees. Combine corn syrup, egg white and butter; mix well. Add pecans; toss until evenly coated. Arrange pecans on a foil-lined baking sheet. Bake 20 minutes or until deep golden brown, stirring once after 15 minutes. Remove from oven; stir and let stand until cooled.

3. Meanwhile, combine 2 tablespoons of the vinegar, sugar, vanilla, cinnamon and cloves in a medium bowl; mix well. Add peaches, tossing to coat. Let stand at room temperature while preparing salad.

4. Heat oil in a small skillet over medium heat. Add garlic; cook 2 minutes. Stir in remaining 1-1/2 tablespoons vinegar, salt and pepper; mix well. Combine spinach and salad greens; arrange on four large serving plates. Drizzle warm dressing over greens; top with pecans and arrange drained peaches over salads. Place warm duckling over salads.

Serving: 4