Duck, Andouille, and Scallion Pancakes with Ginger Orange Sauce

• 1 large orange, peeled and sectioned
• 1 tablespoon minced fresh ginger
• 1 1/2 cup veal stock or dark chicken stock
• 2 tablespoon chopped fresh cilantro
• 1 tablespoon sesame seeds
• 1 teaspoon sesame oil
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 1 large egg
• 1 cup milk
• 1 1/4 cup 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, recipe follows
• 1 teaspoon salt
• 1 tablespoon olive oil
• 2 tablespoons shaved chives
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried thyme

1. For the sauce: Measure out enough orange sections to make 1/2 cup.
2. Squeeze the juice from the remainder of the orange into measuring cup with orange sections.
3. In a saucepan, combine the orange sections and juice with the ginger.
4. Stir in the stock, cilantro, sesame seeds, sesame oil, sugar and salt and bring to a boil.
5. Cook, whisking to break up the orange, for 10 minutes.
6. Remove from the heat.
7. For the pancakes: In a bowl, whisk the egg, milk and flour together.
8. Whisk in the onions and green onions and the garlic.
9. Stir in the duck meat, andouille, Essence and salt.
10. Heat the oil in a nonstick skillet.
11. 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.
12. Place 2 pancakes on a plate and drizzle with 1/3 cup of the sauce.
13. Garnish with shaved chives.
14. Combine all ingredients thoroughly and store in an airtight jar or container.
15. Yield: about 2/3 cup
16. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch.
17. Published by William and Morrow, 1993.

orange, fresh ginger, veal stock, fresh cilantro, sesame seeds, sesame oil, sugar, salt, egg, milk, flour, onions, green onions, garlic, duck meat, andouille sausage, salt, olive oil, chives, paprika, salt, garlic, black pepper, onion powder, cayenne pepper, dried leaf oregano, thyme

Taken from www.foodnetwork.com/recipes/emeril-lagasse/duck-andouille-and-scallion-pancakes-with-ginger-orange-sauce-recipe.html (may not work)