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Vegan Duck Pancakes Recipe

vegan duck pancakes
Vegan Duck Pancakes with spring onions, cucumber and chillies

Everyone loves Chinese starters and with this vegan duck pancakes recipe, you’ll be able to delight your vegan guests with our take on this popular Chinese classic.

Our Hoisin Jackfruit Pancakes are guaranteed to impress at your dinner parties. Quick, easy to make, and super tasty, you’ll never need to buy store-bought hoisin sauce again.

Jackfruit is a brilliant alternative to the duck meat usually used in this dish; it crisps up nicely on the outside and really takes on the flavour of the sweet and hot Chinese spice mix. Combined with crunchy fresh cucumber, spring onions, and soft pancake rolls it creates a delicious vegan alternative to this iconic Asian dish.

  • Prep 15 min
  • Cook 1 hour 
  • Serves 4-6 people

Ingredients

Hoisin Sauce

  • ¼ Cup of Molasses
  • 2 Tbsp Soy Sauce or Tamari
  • 2 Tbsp Smooth Peanut Butter
  • 2 Tbsp Rice Vinegar
  • ½ tsp Garlic Powder
  • ½ tsp Hot Sauce
  • 1 ½ tsp Corn Flour

Jackfruit

  • 1x 400g tin of Jackfruit (drained and rinsed)
  • 2 tsp Chinese Five Spice
  • 1 tsp Toasted Sesame Oil

To Serve

  • Pancakes
  • Sliced Cucumber
  • Sliced Spring Onions
  • Black and White Sesame Seeds (optional)

You can find and order all of the ingredients you’ll need by browsing our full product range on our Click & Collect page.

Method

Begin by draining and rinsing the jackfruit well. Remove the cores from the jackfruit and place in a mixing bowl. Stir in the Chinese Five Spice, a teaspoon of Sesame Oil, and mix well. Now prepare the hoisin sauce.

In a saucepan, combine all the ingredients for the hoisin sauce apart from the cornflour. Heat over a medium heat until the molasses and peanut butter fully dissolve.

Mix the cornflour with two teaspoons of cold water and stir until the cornflour has dissolved.

Increase the heat of the saucepan to medium-high and add the cornflour. Whisk in the cornstarch and simmer until the sauce begins to thicken.

Heat the rest of the sesame oil over a medium-high heat and add the coated jackfruit pieces. Cook for around 10 minutes. Now add the hoisin sauce (saving some to serve) to the jackfruit and stir through. Cook for 20-25 minutes. Once the sauce has reduced in the pan, pull the jackfruit apart with two forks or a masher.

Heat the oven to 180C and add the jackfruit to an oven-proof dish. Place in the oven and leave to crisp up for 15-25 minutes. Halfway through cooking, use a fork to stir the jackfruit. Once at the desired crispiness, serve with pancakes, a teaspoon of hoisin sauce, sliced cucumber and spring onion, and top with black and white sesame seeds.

Recipe and Photography: Lee Nottle