Duck, Andouille And Scallion Pancakes With Ginger Sauce

Recipe Ingredients

1 tablespoon	15ml	Egg (large)
1 cup	237ml	Milk
1 1/4 cups	78g / 2.8oz	Flour
1 tablespoon	15ml	Chopped onions
1/4 cup	15g / 0.5oz	Chopped green onions
1 teaspoon	5ml	Minced garlic
1 cup	62g / 2.2oz	Shredded cooked duck meat
4 oz	113g	Chopped andouille sausage - (abt 1/2 cup)
1 teaspoon	5ml	Emeril's Essence - see * Note
1 teaspoon	5ml	Salt
1 tablespoon	15ml	Olive oil
		Ginger Orange Sauce
1		Orange - peeled, sectioned (large)
1 tablespoon	15ml	Minced fresh ginger
1 1/2 cups	355ml	Veal stock or dark chicken stock
2 tablespoons	30ml	Chopped fresh cilantro
1 tablespoon	15ml	Sesame seeds
1 teaspoon	5ml	Sesame oil
1 tablespoon	15ml	Sugar
1/4 teaspoon	1.3ml	Salt
2 tablespoons	30ml	Shaved chives

Recipe Instructions

* Note: See the "Emeril's Essence Information" recipe which is included in this collection.

For the sauce: Measure out enough orange sections to make 1/2 cup. Squeeze the juice from the remainder of the orange into 1/2 cup of sections. In a saucepan, combine the orange sections and juice with the ginger. Stir in the stock, cilantro, sesame seeds, sesame oil, sugar and salt and bring to a boil. Cook, whisking to break up the orange, for 10 minutes. Remove from the heat.

For the pancakes: In a bowl, whisk the egg, milk and flour, together. Whisk in the onions and green onions and the garlic. Stir in the duck meat, andouille, Emeril's Essence and salt. Heat the oil in a nonstick skillet. When the oil is hot, spoon out the batter to form 2 1/2-inch pancakes, cook until golden brown, for about 2 minutes on each side.

Place 2 pancakes on a plate and drizzle with 1/3 cup of the sauce. Garnish with shaved chives.

This recipe yields ?? servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2285 broadcast 02-02-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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