Recipe - Duck Andouille And Scallion Pancakes With Ginger Orange Sa

1 lg Egg
1 cup Milk
1 One fourth cup Flour
1 tablespoon Chopped onions
One fourth cup Chopped green onions
1 teaspoon Minced garlic
1 cup Shredded cooked duck meat
4 ounce (One half cup) chopped andouille
sausage
1 teaspoon Essence
1 teaspoon Salt
1 tablespoon Olive oil

GINGER ORANGE SAUCE
1 lg Orange; peeled and sectioned
1 tablespoon Minced fresh ginger
1 One half cup Veal stock or dark chicken
stock
2 tablespoon Chopped fresh cilantro
1 tablespoon Sesame seeds
1 teaspoon Sesame oil
1 tablespoon Sugar
One fourth teaspoon Salt
2 tablespoon Snipped chives

ESSENCE OF EMERIL SHOW #EE2306

For the sauce: Measure out enough orange sections to make One half cup. Squeeze
the juice from the remainder of the orange into One half 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 aa 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, Essence, and salt. Heat the oil in a nonstick skillet. When the
oil is hot, spoon out the batter to form 2 1/2inch 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.
Posted to recipeludigest by molony molony@scsn.net on Feb 18, 1998