Duck, Andouille, and Scallion Pancakes with Ginger Orange Sa
| Yield: | 1 Servings |
| Categories: |
| 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 |
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