Duck, Andouille, and Scallion Pancakes with Ginger Orange Sauce

1. 1

   ["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"

* Per serving · 4 servings · Values may vary.