As a long-time lover of art in all its forms, I’m always thrilled when culinary creativity meets compassionate cooking. And today, we’re diving into a dish that’s as impressive as it is delicious: vegan duck pancakes!
Recreating a Classic: The Magic of Jackfruit
Like many who’ve embraced a plant-based lifestyle, I wasn’t looking to erase my favorite foods, but to recreate them in a way that aligns with my values. The crispy duck pancakes I used to enjoy on lazy Sundays? They were calling my name!
The secret ingredient? Jackfruit! This versatile fruit, often used in savory dishes, has a remarkably meaty texture when prepared correctly. For this recipe, we’ll be using young green jackfruit canned in water, as it has a neutral flavor that readily absorbs the delicious marinade.
Let’s Get Cooking: A Step-by-Step Guide to Vegan Duck Pancakes
Ingredients You’ll Need:
For the Jackfruit ‘Duck’:
- 2 cans young green jackfruit in water
- 2 tbsp oil (peanut oil works well)
- 2 large spring onions, white part only, finely diced
- 3 cloves garlic, finely diced
- 2 tbsp finely diced ginger
- 1 tsp Chinese five spice
- 2-3 tbsp tamari (or soy sauce)
- 3 tbsp hoisin sauce
- 2 tsp toasted sesame oil
- 2 tsp rice vinegar
- ¼ tsp white pepper (black pepper is fine too)
- Ground Szechuan peppercorns (optional, to taste)
Remaining Ingredients:
- Pancakes for crispy duck (or gluten-free pancakes)
- Hoisin sauce, for serving
- 1 cucumber, cored and cut into matchsticks
- 1 spring onion, cut into thin strips lengthwise
- Sesame seeds, for garnish (optional)
- Fresh coriander leaves, for garnish (optional)
Instructions:
1. Preparing the Jackfruit ‘Duck’:
- Drain the jackfruit and cut off the firm, pointy ends (you can save these for another use).
- Heat the oil in a medium, heavy-bottomed pan. Fry the spring onions until softened.
- Add the garlic and ginger, frying gently until fragrant.
- Stir in the five spice, cooking for another minute.
- Add the jackfruit, soy sauce, 2 tbsp hoisin sauce, sesame oil, and rice vinegar. Mix thoroughly.
- Using your spoon, squash the jackfruit pieces to help separate the fibers.
- Season with white pepper and a pinch of ground Szechuan peppercorns, if desired.
- Simmer for 5-10 minutes, then let it cool.
- Refrigerate overnight for the flavors to deepen.
2. Baking the ‘Duck’:
- Preheat your oven to 200° C / 390° F (fan function).
- Spread the marinated jackfruit on a baking sheet lined with parchment paper.
- Brush the jackfruit with the remaining hoisin sauce.
- Bake for 20-25 minutes, until caramelized and slightly crispy.
3. Assembling Your Pancakes:
- Warm the pancakes in a steamer.
- Spread a little hoisin sauce on each pancake.
- Add the jackfruit ‘duck’, cucumber matchsticks, and spring onion strips.
- Sprinkle with sesame seeds and coriander leaves, if using.
- Roll up the pancakes and enjoy!
Tips and Tricks for the Perfect Vegan Duck Pancakes
- Marinate in Advance: For maximum flavor, marinate the jackfruit overnight. This allows the spices and sauces to deeply infuse the jackfruit.
- Adjust the Spice: Feel free to adjust the amount of pepper and Szechuan peppercorns to your liking.
- Pancake Alternatives: If you can’t find pre-made pancakes, try using large lettuce leaves or rice paper wrappers for a lighter option.
- Serving Suggestions: Serve your vegan duck pancakes with a side of steamed rice and your favorite Asian-inspired sides.
The Joy of Homemade, Compassionate Cooking
There’s something truly satisfying about recreating classic dishes with a plant-based twist. It’s an act of culinary creativity that allows us to enjoy the flavors we love while staying true to our values.
I encourage you to give this recipe a try and share your creations with me! Tag your photos on social media using #RobertKlineArt – I can’t wait to see your culinary masterpieces. And for more unique handmade gift ideas and artistic inspiration, be sure to explore the rest of the Robert Kline Art website!