Duck, Andouille, And Scallion Pancakes W Ginger Orange Sauc

Recipe Ingredients

		Pancakes
1		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 - - (about 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 and (large) sectioned
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	Snipped 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, 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 snipped chives.

Source:
ESSENCE OF EMERIL with Emeril Lagasse

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