Duck, Andouille, and Scallion Pancakes with Ginger Orange Sauce

For the sauce: Measure out enough orange sections to make 1/2 cup. Squeeze the juice from the remainder of the orange into measuring cup with orange 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.

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.