Duck Pancakes with Quick Plum Sauce — a plant-based Other recipe by BOSH!
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Duck Pancakes with Quick Plum Sauce

These duck pancakes are genuinely one of our favourite things to make when we want something a bit special but still totally doable on a weeknight. The king oyster mushrooms do an incredible job of mimicking that pulled, sticky texture you'd get from the real thing, and once they've soaked up the marinade for an hour, they absolutely sing. Wrapped up in soft pancakes with cucumber, spring onion and our quick plum sauce, every bite is sweet, savoury, and a little bit smoky. Trust us on this one, once you've made it you'll be doing it on repeat.

Cook: 105 min
Serves 4

Before You Start

  • Preheat oven to 200°C
  • Large baking tray
  • Small bowl
  • Small pan
  • Microplane or fine grater
  • Mushrooms marinated for at least 1 hour before cooking

Ingredients

  • 600g king oyster mushrooms
  • 2 tbsp Kikkoman soy sauce
  • 1 tbsp olive oil
  • 1 tbsp toasted sesame oil
  • 1 tbsp plant-based chicken seasoning
  • 2 tbsp Chinese 5 spice
  • 4 tbsp Kikkoman soy sauce
  • 1 tbsp ginger & garlic paste
  • 1 tbsp toasted sesame oil
  • 1 tbsp creamy tahini
  • 1 tbsp Sriracha sauce
  • 2 tsp maple syrup
  • 1 lime
  • 1 thumb sized piece of ginger
  • 250g plum jam
  • 1 tbsp apple cider vinegar
  • ½ tsp allspice
  • Pinch of salt
  • Dash of water
  • 1 cucumber
  • 8 spring onions
  • 2 tbsp sesame seeds
  • Handful of chopped coriander
  • 12 Chinese pancakes

Method

1

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
2

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
3

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
4

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
5

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

Tips & Variations

  • Get the texture right: Pull the mushrooms apart quite aggressively with your hands before marinating. You want irregular, shredded pieces so they crisp up properly and soak up all that flavour.
  • Don't rush the marinade: We know an hour feels like a long time but it genuinely makes a difference. If you can, pop the mushrooms in the marinade in the morning and they'll be even better by dinner.
  • Make it a sharing feast: This one is brilliant laid out in the middle of the table with all the toppings so everyone can build their own pancakes. It's our go-to for when friends come over.

Why This Works

The trick is giving the mushrooms a proper marinade with Chinese five spice and sesame oil before they hit the oven. That's what builds the deep, almost meaty flavour that makes this feel so satisfying. Pull them apart with your hands before marinating so you get loads of surface area for the sauce to cling to, and you'll end up with these gorgeous crispy bits that taste absolutely incredible.