Vegan "Duck" and Pancakes
A take on our extremely popular Crispy Peking Duck recipe, only it's completely vegan! it’s easy to put together and fun to eat, a real crowd pleaser. We’ve added crunchy lettuce to this takeaway classic, but you could also try finely sliced radish or shredded cabbage.
Method
Based on 4 servings, adjust as needed.
Step 1
Place a large frying pan on a high heat and add the oil and vegan duck. Allow to cook for 6-7 minutes until crispy on all sides. Remove from the heat and mix in the hoisin sauce. Keep warm while you prepare the vegetables and pancakes.
Step 2
Prepare the cucumber, spring onions and cos lettuce and arrange on a serving dish or platter. Pour the remaining hoisin sauce into a small bowl.
Step 3
Place the vegan "duck" into a serving bowl and gently heat the pancakes in a bamboo steamer or microwave.
Step 4
Bring all the ingredients to the table for everyone to help themselves to and enjoy!
- Ingredients
- Based on 4 servings
-
1 tbsp Vegetable oil 1x Sainsbury's Vegetable Oil 1L -
0.5 Cucumber, julienned or cut into matchsticks 1x Sainsbury's Whole Cucumber -
600g Vegan Hoisin "Duck" 2x Linda McCartney Vegetarian Shredded Hoisin Duck 300g -
24 Pancakes 2x Gressingham Chinese Duck Pancakes x12 115g -
100 ml Hoisin sauce 1x Sainsbury's Hoisin Sauce 150ml -
1 Bunch Spring Onions, finely sliced 1x Sainsbury's Spring Onions Bunch 100g -
2 Mini Cos Lettuce, shredded 1x Sainsbury's Cos Lettuce, Mini Red x2 -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g