Vegan duck pancakes

Vegan duck pancakes are a meatless alternative to this Chinese restaurant classic. Baked jackfruit makes a great, low-fat duck substitute.

JACKFRUIT ‘DUCK’
2 tins of young (green) jackfruit in water
2 tbsp oil (I used peanut oil)
2 large spring onions, white part only – finely diced
3 cloves garlic, finely diced
2 tbsp finely diced ginger
1 tsp Chinese five spice
3 tbsp tamari (for GF version) or soy sauce
3 tbsp hoisin sauce
2 tsp toasted sesame oil
2 tsp rice vinegar
¼ tsp white pepper (black is okay too)
ground Szechuan peppercorns, adjust to taste

pancakes for crispy duck (or GF pancakes if needed)
hoisin sauce, to serve
1 cucumber, cored and cut into matchsticks
1 spring onion, cut into thin strips lengthwise
sesame seeds, to garnish (optional)
fresh coriander leaves, to garnish (optional)

View the full recipe at Lazy Cat Kitchen →