Duck pancakes are our favourite starter. In fact, we don't think anything else comes close! Chinese fivespiced jackfruit, roasted until super crispy, then mixed with hoisin sauce and orange juice for the perfect pancake filling. These beauties taste incredible piled up high with crunchy cucumber, spring onions, plum sauce and coriander. The bite of the meat, the sweetness of the sauce, the freshness of the cucumber and spring onion all wrapped up in those delightful, thin pancakes. They really are little tubes of heaven that we will NEVER get bored of. Make these right now. You will not regret it; not one jot.
Serves 2 for main or 4 for a starter
(Makes 12 pancakes)
For the duck
- 1 x 400g tin jackfruit in water,
- or mock duck
- 1 tbsp olive oil
- 1 tbsp toasted sesame oil
- 1 tbsp vegan chicken seasoning
- 2 tsp Chinese five-spice
- pinch of sea salt
For the pancakes
- 1 medium cucumber
- 8 spring onions
- handful of coriander
- 12 Chinese pancakes
- 2 tbsp black and white sesame seeds
- 6 tbsp plant-based plum sauce
For the sauce
- 1 tbsp tamari
- 1 heaped tsp shop-bought ginger and garlic paste
- 1 tbsp toasted sesame oil
- 4 tbsp hoisin sauce
- juice of ½ orange
- Preheat oven to 180°C
- Large baking tray
First, prepare the duck
1. Drain and pat-dry the jackfruit, then place into a large baking tray and shred using two forks until it has a pulled-like consistency (remove any seeds - they look a little like cannellini beans).
2. Add the olive oil, toasted sesame oil, chicken seasoning, Chinese five-spice and salt.
3. Mix well until all of the jackfruit is coated in the oil and roast in the oven for 30-35 minutes until cooked and crispy, tossing halfway through to ensure they are cooked evenly.
Prepare the rest of the ingredients
4. Trim and halve the cucumber lengthways then scoop out the seeds with a spoon.
5. Cut the two long halves into thirds and cut the thirds into fine matchsticks.
6. Trim and halve the spring onions lengthways, then cut into pieces the same length as the cucumber pieces.
7. Chop the coriander.
Cook the pancakes
8. Cook the Chinese pancakes according to the packet instructions.
Make the sauce
9. Mix the sauce ingredients together in a small bowl until smooth.
Finish the duck
10. Once cooked, take the jackfruit out of the oven and mix through the sauce, ensuring all of the jackfruit is coated.
Time to serve
11. Transfer the duck to a serving bowl
12. Transfer the preparedveggies to serving bowls and put the bowls on the table
13. Lay the duck, spring onions, cucumber, sesame seeds and coriander on top of the pancakes, drizzle over some plum sauce. Roll the pancakes up neatly, and enjoy!
You can also use 600g king oyster mushrooms in this recipe – simply swap them for the jackfruit and follow the same instructions.
BOSH! Meat: Over 100 Outrageously tasty recipes by Henry Firth and Ian Theasby (HQ, HarperCollins). RRP £22.00.
Food photography: Lizzie Mayson