Duck, Andouille, and Scallion Pancakes with Ginger Orange Sauce

Total Time:
1 hr 5 min
45 min
20 min


  • 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
  • Pancakes:
  • 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
  • Garnish:
  • 2 tablespoons shaved chives
  • Essence (Emeril's Creole Seasoning):
  • 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
  • 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.

Essence (Emeril's Creole Seasoning):
  • 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.

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