Prepare the Ginger Orange Sauce, and keep it warm.
In a bowl, whisk together the egg, milk, and flour, whisk in the onions and green onions, and the garlic. Stir in the duck meat, andouille, Creole Seasoning, and salt. Makes 2 1/4 cups batter.
Heat the oil in a large nonstick skillet over medium-high heat. When the oil is hot, spoon out the batter to form 2 1/2-inch pancakes and cook until golden brown, for about 2 minutes on each side. Makes 8 pancakes.
To serve, place 2 pancakes on each of 4 plates and drizzle each serving with 1/3 cup of the Ginger Orange Sauce.
Yield: 4 brunch servings