Recipe
Duck, Andouille, And Scallion Pancakes With Ginger Orange Sauce
Ingredients
- Ginger Orange Sauce:
- 1 large orange, peeled and sectioned
- 1 tablespoon minced fresh ginger
- 1 1/2 cup veal stock or dark chicken stock
- 2 tablespoon chopped fresh cilantro
- 1 tablespoon sesame seeds
- 1 teaspoon sesame oil
- 1 tablespoon sugar
- 1/4 teaspoon salt
- Pancakes:
- 1 large egg
- 1 cup milk
- 1 1/4 cups 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 Essence of Emeril
- 1 teaspoon salt
- 1 tablespoon olive oil
- Garnish:
- 2 tablespoons shaved chives
Directions
- 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.
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