1 lg Egg
1 c Milk
1 1/4 c Flour
1 tb Chopped onions
1/4 c Chopped green onions
1 ts Minced garlic
1 c Shredded cooked duck meat
4 oz (1/2 cup) chopped andouille
-sausage
1 ts Essence
1 ts Salt
1 tb Olive oil
GINGER ORANGE SAUCE
1 lg Orange; peeled and sectioned
1 tb Minced fresh ginger
1 1/2 c Veal stock or dark chicken
-stock
2 tb Chopped fresh cilantro
1 tb Sesame seeds
1 ts Sesame oil
1 tb Sugar
1/4 ts Salt
2 tb Snipped chives
ESSENCE OF EMERIL SHOW #EE2306
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 aa 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, 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 snipped chives.
Yields
1 Servings