Duck, Andouille, and Scallion Pancakes with Ginger Orange Sauce (Emeril Lagasse) |
|
 |
Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 1 |
|
Ingredients:
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 |
Directions:
1. Garnish:
2. 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.
3. 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.
4. Place 2 pancakes on a plate and drizzle with 1/3 cup of the sauce. Garnish with shaved chives.
5. Essence (Emeril's Creole Seasoning):
6. Combine all ingredients thoroughly and store in an airtight jar or container.
7. Yield: about 2/3 cup
8. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
|
|