Duck, andouille & scallion pancakes with ginger sauce

1 servings

Ingredients

Quantity Ingredient
1.00 large egg
1.00 cup milk
1¼ cup flour
1.00 tablespoon chopped onions
¼ cup chopped green onions
1.00 teaspoon minced garlic
1.00 cup shredded cooked duck meat
4.00 ounce chopped andouille sausage -; (abt 1/2 cup)
1.00 teaspoon emeril's essence; see * note
1.00 teaspoon salt
1.00 tablespoon olive oil
1 === ginger orange sauce ===
1.00 large orange; peeled, sectioned
1.00 tablespoon minced fresh ginger
1½ cup veal stock or dark chicken stock
2.00 tablespoon chopped fresh cilantro
1.00 tablespoon sesame seeds
1.00 teaspoon sesame oil
1.00 tablespoon sugar
¼ teaspoon salt
2.00 tablespoon shaved chives

Directions

* Note: See the "Emeril's Essence Information" recipe which is included in this collection.

For the sauce: Measure out enough orange sections to make ½ cup.

Squeeze the juice from the remainder of the orange into ½ 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, Emeril's Essence and salt. Heat the oil in a nonstick skillet. When the oil is hot, spoon out the batter to form 2½-inch pancakes, cook until golden brown, for about 2 minutes on each side. Place 2 pancakes on a plate and drizzle with ⅓ cup of the sauce. Garnish with shaved chives. This recipe yields ?? servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2285 broadcast 02-02-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

03-21-1998

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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