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, 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.