Duck Pancakes with Quick Plum Sauce
Pulled oyster mushrooms marinated in Kikkoman soy sauce and maple, roasted until crispy and piled high into soft pancakes topped with sweet soy plum sauce and crunchy spring onions
Serves
Ingredients
For the duck
<item-todo-done>600g king oyster mushrooms<item-todo-done><item-todo-done>2 tbsp Kikkoman soy sauce<item-todo-done><item-todo-done>1 tbsp olive oil<item-todo-done><item-todo-done>1 tbsp toasted sesame oil<item-todo-done><item-todo-done>1 tbsp plant-based chicken seasoning<item-todo-done><item-todo-done>2 tbsp Chinese 5 spice<item-todo-done>
For the duck sauce
<item-todo-done>4 tbsp Kikkoman soy sauce<item-todo-done><item-todo-done>1 tbsp ginger & garlic paste<item-todo-done><item-todo-done>1 tbsp toasted sesame oil<item-todo-done><item-todo-done>1 tbsp creamy tahini<item-todo-done><item-todo-done>1 tbsp Sriracha sauce<item-todo-done><item-todo-done>2 tsp maple syrup<item-todo-done><item-todo-done>1 lime<item-todo-done>
For the plum sauce
<item-todo-done>1 thumb sized piece of ginger<item-todo-done><item-todo-done>250g plum jam<item-todo-done><item-todo-done>1 tbsp apple cider vinegar<item-todo-done><item-todo-done>½ tsp allspice<item-todo-done><item-todo-done> Pinch of salt<item-todo-done><item-todo-done> Dash of water<item-todo-done>
For the pancakes
<item-todo-done>1 cucumber<item-todo-done><item-todo-done>8 spring onions<item-todo-done><item-todo-done>2 tbsp sesame seeds<item-todo-done><item-todo-done> Handful of chopped coriander<item-todo-done><item-todo-done>12 Chinese pancakes<item-todo-done>
Before you start
Preheat the oven to 180C, fan setting | Large baking tray | Spoon | Mixing bowl | Small saucepan
Marinade the mushrooms
- Place the mushrooms in a large baking tray and pull apart with your hands until they reach a pulled-like consistency
- Add the soy sauce, olive oil, sesame oil, chicken seasoning, Chinese five spice and a pinch of salt
- Mix well until all of the mushrooms are coated in the oil mixture
- Cover and leave to marinade for at least 1 hour
Cook the mushrooms and make the duck sauce
- Once the mushrooms have marinated, cook them for 30-35 minutes until cooked and crispy, tossing halfway through to ensure you get an even cook
- While the mushrooms cook, make the duck sauce; In a small bowl, mix together the soy sauce, ginger and garlic paste, sesame oil, tahini, sriracha, maple syrup and a good squeeze of lime juice until smooth
Make the plum sauce
- Peel and grate the ginger
- In a small pan, add the plum jam, apple cider vinegar, grated ginger, allspice and a pinch of salt
- Bring to the boil before leaving to simmer for a few minutes until thick and sticky - you can mix through a dash of water if the sauce ever becomes too thick
Prepare the rest of the ingredients
- Trim and halve the cucumber lengthways, scoop out the seeds with a spoon
- Cut the two long halves into thirds and cut the thirds into fine matchsticks
- Trim and half the spring onions length ways, then cut into pieces the same length as the cucumber pieces
- Cut the spring onions into long shreds
- Prepare the pancakes; cook according to packet instructions
Finish the filling & serve
- Once cooked, take the mushrooms out of the oven and mix through the duck sauce, ensuring all of the mushrooms are coated
- Transfer the pulled mushrooms to a serving bowl
- Transfer the prepared veggies to serving bowls and put the bowls on the table
- Lay the duck, spring onions, cucumber, sesame seeds and coriander on top of the pancakes, drizzle over some plum sauce
- Roll the pancakes up and enjoy