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Duck, Andouille, And Scallion Pancakes With Ginger Orange Sauce


  • 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
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • Ginger Orange Sauce:
  • 1 large orange, peeled and sectioned
  • 1 tablespoon minced fresh ginger
  • 1 1/2 cups veal stock or dark chicken stock
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon sesame seeds
  • 1 teaspoon sesame oil
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 2 tablespoons snipped chives


  • 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.