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Lazy Cat Kitchen

A food blog with plant-based recipes from all over the world

Vegan duck pancakes

September 22, 2017 by Ania - 34

Asian-inspired, easy, gluten-free, jackfruitgo to recipe

go to recipe

vegan duck pancakes

There are not many meat dishes I miss since going vegan, but duck pancakes is definitely one of them. It may sound a bit strange as it’s not like I grew up on them (I first tried them in my early 20s) or even ate that them that often as an omnivore, but I fell in love with this dish ever since I first tried it.

I would have crispy duck pancakes once or twice a year, usually on a lazy winter Sunday when hours of wandering through Soho made our stomachs rumble and an impromptu dinner in Chinatown suddenly seemed like a genius idea. As this is one of these ‘traditions’ we won’t be able to keep up, I was determined to find a way to be able to experience these textures and flavours as a vegan.

Once again, jackfruit has delivered! First its meaty flesh gets marinated in aromatics, spices and hoisin sauce and then it is baked in a hot oven to give it a bit of added crispiness around the edges. I recommend marinating it a day in advance as it is one of these dishes that develops more flavour with time.

As I wasn’t able to get the pancakes here, I’ve had to make them myself, but I encourage you to buy them instead. As they need to be very thin and pliable, getting them right is a steep learning curve.

Other than the preparation of the jackfruit itself, this dish isn’t very time consuming if you use shop-bought hoisin sauce as well as shop-bought crispy duck pancakes. It is therefore perfect for entertaining. Serve all of the components separately and let your guests assemble their pancakes themselves as they would in a Chinese restaurant.

Vegan or not, I bet they won’t turn up their noses at a meatless version of this Chinese crowd pleaser!

PS: If you make my vegan duck pancakes, don’t forget to tag me on Instagram as @lazycatkitchen and use the #lazycatkitchen hashtag. I love seeing your takes on my recipes!

vegan duck pancakes key components

vegan duck pancakes platter

vegan duck pancakes side

vegan duck pancakes hand

4.82 from 11 votes
Print
  • serves: 4
  • prep: 10 min
  • cooking: 40 min

Ingredients

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
  • 2-3 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

REMAINING INGREDIENTS

  • 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)

Method

JACKFRUIT ‘DUCK’ (for best flavour, make a day ahead)

  1. Drain both jackfruit tins. Cut the firm, pointy ends off each triangular piece of jackfruit (you can still use them if you wish, I don’t). Set aside.
  2. Heat up oil in a medium, heavy-bottomed, pan. Fry spring onions until softened. Add garlic and ginger and fry off gently until soft and fragrant.
  3. Add five spice mix and fry it off gently, stirring the whole time, for a minute or so.
  4. Now add in the prepared jackfruit along with soy sauce, 2 tbsp of hoisin sauce, toasted sesame oil and rice vinegar. Mix everything really well. Squash the jackfruit pieces with your mixing spoon so that the individual fibres separate more. Season with white pepper and a pinch of ground Szechuan peppercorns if you wish. Simmer the mixture gently for another 5-10 minutes and then allow it to cool down. Place in the fridge overnight to intensify the flavour.
  5. Just before you are ready to assemble your pancakes, set the oven to 200° C / 390° F fan function. Spread the jackfruit pieces on a baking paper-lined baking tray and brush them lightly with an extra tablespoon of hoisin sauce. Bake for about 20-25 minutes, until a little caramelised and browned around the edges.

ASSEMBLY

  1. Warm up your pancakes in a bamboo steamer.
  2. Smear a bit of hoisin sauce on the inside of each pancake, followed by jackfruit ‘duck’, cucumber and spring onion matchsticks. Sprinkle with sesame seeds and fresh coriander leaves for decoration. Roll up and enjoy!
If you want more info on some of the ingredients that we use in our recipes, check out our glossary.
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This recipe has been written by Ania. She is the cook, stylist and photographer behind Lazy Cat Kitchen. You can read about her journey into food blogging here. You can also check her out on Pinterest and Instagram.

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    Comments

    Leave a comment

  1. Virginia says

    September 22, 2017 at 7:18 pm

    Hi Ania,
    Such an ingenious recipe! It will be a great substitute for one of my favorite Thai dishes. At a local Thai restaurant I order Tofu Duck Basil – it looks like after pressing the tofu, it is cooked in Thai basil sauce, then it is fleshed out and so it looks like duck meat. It is delicious. I have not been able to find any details about how to make tofu have the
    consistency and appearance of duck meat . Thank you for this recipe. I am convinced that it will help me satisfy a craving.

    Reply
    • Ania says

      September 22, 2017 at 10:25 pm

      Thanks, Virginia! I’m so glad to hear you are excited about it! That tofu dish you describe sounds right up my alley! How I wish we had any decent vegan restaurants here. Ania

      Reply
  2. Magdalena says

    September 23, 2017 at 6:59 am

    I also totally fell in loooooooove whith Peking Duck, when I ate it first in an original Peking Duck restaurant. What a delight to find a vegetarian version (being a vegetarian sinve 16 years now. I have tried other things with Jackfruit and find it a wonderful substitude for all kind of meat dishes but never thought about duck substitude. Thank you so much Ania for this recipe _()_ I for sure will make it soon! greetings from Denver Magdalena

    Reply
    • Ania says

      September 23, 2017 at 10:46 am

      Thanks, Magdalena! Hope it will hit the spot! 🙂 Ania

      Reply
  3. Virginia says

    October 12, 2017 at 7:29 pm

    Hi Ania,
    I doubled the recipe and to the Jackfruit “Duck” I added 2 chopped serrano peppers for heat. I also added a handful of Thai basil leaves during the last five minutes of cooking. I served it with green onions, sesame seeds and chopped cilantro leaves sprinkled on top and accompanied by cooked Jasmine rice. It was delicious!! I had two friends over for dinner and they loved it too. Next time, I will try it with the pancakes. Thank you again for this awesome recipe.

    Reply
    • Ania says

      October 12, 2017 at 9:25 pm

      Thanks for sharing, Virginia! So lovely to hear that you enjoyed this dish! Ania

      Reply
  4. Anne Thomas says

    October 13, 2017 at 1:40 pm

    Hi,
    Just discovered your site and have been enjoying it. Thank you. A couple of questions about this recipe. What size tins for the jackfruit? Also, would I have to go to Chinatown to get the pancakes (I live in Montreal) or do most Asian supermarkets carry them? Could soft flour tortillas be substituted?
    Thanks!

    Reply
    • Ania says

      October 13, 2017 at 8:17 pm

      Hi Anne,

      My pleasure! My jackfruit tins are 20 oz / 560 g each. As for the pancakes, I am not sure I live on a small Greek island and had to therefore make mine, but I imagine that Asian supermarkets would have them. These pancakes are super delicate and thin so yes, soft tortillas will work although the texture will be a bit different. Hope that helps! Ania

      Reply
  5. Victoria Logan says

    November 3, 2017 at 4:11 pm

    This recipe is soooo yummy! Have made a few of your recipes now and they are all A+++. Thanks for the unique takes on some of my old favourites. I made my own pancakes too as I live in a tiny village in Bavaria where the local tastes are rather mild and the shops are quite limited. Will definitely be making these again very soon.

    Reply
    • Ania says

      November 3, 2017 at 5:06 pm

      That’s so lovely to hear, Victoria! Sometimes living somewhere with limited access to ingredients (like where I lived up till now), forces you to be more resourceful and creative, doesn’t it? x Ania

      Reply
  6. Rebecca says

    November 16, 2017 at 2:44 am

    Made this today and enjoyed it for dinner. Different flavor profile than I normal go for and I appreciated the change, ate it on a tortilla instead of making pancakes. The only thing I’d do different next time is reduce the soy sauce, even with low sodium soy sauce I found it a bit salty for my taste, but no worries, I’ll just tweak it next time, there’ll definitely be a next time. Thanks for a fabulous recipe!

    Reply
    • Ania says

      November 16, 2017 at 1:53 pm

      Thanks, Rebecca! That’s great to hear!! In this case, I will adjust the recipe to say between 1-3 tbsp. Ania

      Reply
  7. andrena says

    January 24, 2018 at 2:26 pm

    oh my goodness these are amazing. My vegan dinner guests are still talking about it!

    Reply
    • Ania says

      January 24, 2018 at 2:27 pm

      That’s so nice to hear, Andrena! Thank you! 🙂 Ania

      Reply
  8. Sarah Prowse says

    April 2, 2018 at 3:39 pm

    I LOVE this! Lucky enough to have a shop a few doors down that sells tinned green jackfruit. I’d tried the “pulled pork” style and it got me thinking about using it in other shredded style dishes. Enter Google and here you are! My newly converted bf loves it too. Better than the real thing! Thanks for sharing.

    Reply
    • Ania says

      April 2, 2018 at 4:19 pm

      Yay! That’s so awesome to hear, Sarah! 🙂 Thanks for your kind words! Ania

      Reply
  9. Just Jo says

    February 13, 2019 at 5:58 am

    Ooo insomnia pays off! It’s 4am here and I’m about to go make this now so it can have the night in the fridge you recommend then I can serve it on Valentine’s Day, aw. I had a right mission getting the pancakes – it’s such a pain that most times they comes with the duck! I’ll report back tomorrow night as to how it went. Thanks Anita, this will be my first jackfruit experience!

    Reply
    • Ania says

      February 13, 2019 at 12:48 pm

      Glad to hear you found the pancakes and I do hope you’ll enjoy my jackfruit! Ania

      Reply
  10. Kylie says

    December 16, 2019 at 2:17 am

    I made this and it was good, but it was way too salty. I’ll try again with low salt soy sauce next time.

    Reply
    • Ania says

      December 16, 2019 at 1:47 pm

      Thanks Kylie – good idea, the exact amount of salt a dish needs is very subjective so I always recommend tasting as you make it. Ania

      Reply
  11. Sarah says

    March 25, 2020 at 4:19 pm

    Hi. Love the recipe it’s a staple in our house. Do you think we could substitute the rice vinegar as we are in coronavirus lockdown!? Vinegars we have are black Chinese, apple cider, white and red wine. Thanks for your site it’s always inspiring .

    Reply
    • Ania says

      March 25, 2020 at 7:59 pm

      Thanks Sarah, I am so pleased to hear that. I think any of these will do – just taste and add judiciously. I would go for black Chinese one, it’s quite mild. Hope you and your dearest are managing to stay safe in this crazy time. x Ania

      Reply
  12. Anastasia says

    April 12, 2020 at 9:18 pm

    This was amazing! I have been craving this flavor combination for a while and this recipe didn’t disappoint. Totally worth the make ahead preparation. Will be definitely making again

    Reply
    • Ania says

      April 12, 2020 at 9:46 pm

      Thank you, Anastasia! I am so happy to hear that you enjoyed this dish and thank you for letting me know too! x Ania

      Reply
  13. Megan says

    May 30, 2020 at 9:27 pm

    This was DELICIOUS! I didn’t have five spice, so I added four of the five spices in it, and had to follow a hoisin sauce recipe, as I only had plum sauce.
    The jackfruit had just the right texture after baking, and wad a huge hit. Thank you!

    Reply
    • Ania says

      May 30, 2020 at 10:47 pm

      Aw, I’m delighted to hear that! Thank you for letting me know that you and your family enjoyed it! x Ania

      Reply
  14. Ashley says

    June 12, 2020 at 5:02 am

    Such a delicious recipe! I’ve had trouble finding recipes using jackfruit as the main ingredient but these were amazing. Thanks for the inspiration!

    Reply
    • Ania says

      June 12, 2020 at 1:47 pm

      Pleasure, I am glad to hear that you enjoyed it! x Ania

      Reply
  15. Amy says

    June 13, 2020 at 11:50 pm

    Made it. Loved it. Thank you!!!

    Reply
    • Ania says

      June 14, 2020 at 7:31 pm

      Thanks Amy! I’m so happy to hear that you did! x Ania

      Reply
  16. Courtenay Hurley says

    August 14, 2020 at 6:43 pm

    I love this recipe, I made it for as a starter for a dinner party and now all my friends request it when they come over – a fan favourite! I do have a bit of trouble steaming my pancakes in the bamboo steamer (from Frozen), they often stick together and I end up wasting a few. Do you have any tips or tricks? Thanks!

    Reply
    • Ania says

      August 14, 2020 at 9:42 pm

      Thanks Courtenay, I am really pleased to hear that you enjoy them so much. I suspect allowing them to defrost them first and then steaming just to warm up might be better. Ania

      Reply
  17. Sarah says

    January 13, 2021 at 5:51 pm

    Hi. I know this is a bit overdue but I finally had to share my appreciation for this recipe. I’ve been using your recipe for a few years now and it’s still one of my favourites. I’ve cooked it for fellow vegans and meateaters much to their delight! I’ve shared the recipe too many a new vegan too.
    I wouldn’t change a thing although I will add I crisped my up in the airfryer rather than the oven which works wonderfully.
    Keep on sharing please I love your recipes!

    Reply
    • Ania says

      January 13, 2021 at 7:52 pm

      Thank you so much for letting me know that this recipe has served you so well over the years, Sarah – I’m delighted to hear that! And great to know that air fryer does a good job and crisping these up, I’m sure many readers will find it useful. Thank so much. x Ania

      Reply

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Ania Marcinowska
Hi, I'm Ania. I love good food but I love animals more! Adopting a plant-based diet has been the best decision I've made and that's how this blog was born. It's a space where I want to show you that creating delicious plant-based food isn't actually hard at all.
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