Plant-Based Duck Pancakes

Plant-Based Duck Pancakes

These Plant-Based Duck Pancakes are honestly one of the dishes we're most proud of. We've made them for meat-eaters who had absolutely no idea they weren't eating the real thing, and that never gets old. The shredded king oyster mushrooms roast up so beautifully, all crispy edges and sticky, smoky flavour, and wrapped up in a soft pancake with hoisin, cucumber and spring onion it's just absolutely class. If you're looking for something a bit special to make on a Friday night, this is it. Trust us, once you've nailed this one you'll be making it on repeat.

Cook: 40 min
Serves 4

Before You Start

  • Preheat oven to 200°C
  • Roasting tin
  • Two forks (for shredding mushroom stems)
  • Mixing bowl

Ingredients

  • 1 tbsp vegetable oil
  • 1 tbsp plant-based chicken seasoning
  • 1 tbsp Chinese 5 spice
  • 600g king oyster mushrooms
  • 6 tbsp hoisin sauce
  • 2 tbsp sesame seeds
  • 10g coriander leaves
  • 1 medium cucumber
  • 8 spring onions
  • 12 Chinese pancakes

Method

1

Prepare the "duck" 

  • Cut the caps off the mushrooms and finely slice
  • Shred the stems of the mushrooms with two forks until they look a bit like shredded chicken
  • Add the oil, chicken seasoning and Chinese five spice to the mixing bowl and stir to combine
  • Put the mushrooms in a bowl and stir until completely covered
2

Roasting the mushrooms

  • Transfer the shredded mushrooms to a roasting tin, making sure they’re well spaced in the bottom of the tin
  • Put the tin in the oven and roast for 30 minutes, tossing halfway through to ensure you get an even cook
3

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
  • Cut the spring onions into pieces the same length as the cucumber pieces
  • Cut the spring onions into long shreds
4

Preparing the pancakes

  • Prepare the pancakes according to packet instructions
5

Time to eat

  • Take the mushrooms out of the oven, transfer them 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 hoisin sauce
  • Roll the pancakes up neatly and enjoy!

Tips & Variations

  • Get them crispy: Make sure the mushrooms are spread out in a single layer in the roasting tin. If they're crammed in they'll steam instead of roast and you won't get those gorgeous crispy bits. It's worth using two tins if you need to.
  • Hoisin is everything: Don't skimp on the hoisin sauce. We like to warm it up slightly before serving so it's glossy and easy to spread. Some brands are better than others so it's worth finding one you love.
  • Make it a spread: We love serving this as a sharing feast with loads of toppings on the side. Shredded cucumber, spring onions, a bit of chilli, maybe some extra hoisin. The more toppings the better honestly.

Why This Works

The trick here is really taking your time with the mushrooms. Shredding the stems with two forks gives you that pulled, stringy texture that mimics duck so well, and getting them properly spread out in the roasting tin means they crisp up rather than steam. The Chinese five spice is the other big one. It does so much heavy lifting flavour-wise and gives the whole thing that unmistakable, deeply savoury taste you expect from the real deal.