Crispy duck pancakes are one of the most popular fast foods in China, and originated in London’s Chinatown in the late 20th century, and have become a popular dish in Chinese menus. Based on an original Peking duck recipe that is over 600 years old, crispy duck simply has less fat and is drier/crispier than Peking duck. But we love ducks! So here are some plant-based versions to try instead. Keep these meals away from pets, due to faux meats, mushrooms, garlic etc.
These Vegan Duckless Pancakes (So Vegan) are better than anything from the Chinese takeaway. The ‘duck’ is made from jackfruit (a tinned fruit that tastes like meat!) Combined with hoisin sauce, maple syrup, soy sauce and Chinese five spice, you would not know the difference. The pancakes are served with a homemade maple-sweetened plum sauce, Chinese-style pancakes, spring onion, cucumber and sesame seeds.
Peking (not really) Duck (Planticize) is a boon recipe for ducks the world over. This uses tinned vegan duck meat (you can find this in all good health shops) or use seitan (a wheat meat you can also find in most shops). Combined with ginger, sugar, spring onions and hoisin sauce, this replicates the original authentic recipe. Serve with Chinese Peking duck pancakes, or make your own if wished.
Easy Vegan Hoisin Sauce
Most duck pancake recipes are served with this spicy sauce. Try this recipe from Full of Plants to make your own. It uses soybean paste with garlic, hot sauce and ground spices.