Emeril Lagasse’s new cookbook, Essential Emeril, is now available!

For more information about the book and to order your copy today click here.


Duck, Andouille, And Scallion Pancakes With Ginger Orange Sauce

  • Yield: 4 brunch servings



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