• Source: Emeril's New New Orleans Cooking
• Dish Type: Appetizer
• Version: 3 [other versions]

Duck, Andouille, and Scallion Pancakes with Ginger Orange Sauce

Ingredients

• 1 1/3 cups Ginger Orange Sauce
• 1 large egg
• 1 cup milk
• 1 1/4 cups all-purpose flour
• 1 tablespoon chopped onions
• 1/4 cup chopped green onions
• 1 teaspoon minced garlic
• 1 cup shredded cooked duck meat
• 4 ounces (1/2 cup) chopped Andouille sausage
• 1 teaspoon Emerilís Creole Seasoning
• 1 teaspoon salt
• 1 tablespoon olive oil

Instructions

Prepare the Ginger Orange Sauce, and keep it warm.
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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.
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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.
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To serve, place 2 pancakes on each of 4 plates and drizzle each serving with 1/3 cup of the Ginger Orange Sauce.
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Yield: 4 brunch servings