Vegan "Duck" and Pancakes

    10m prep time
    20m total time
    Easy level
    8 ingredients

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 1 x Sainsbury's Vegetable Oil 1L
  • 1 Bunch Spring Onions, finely sliced 1 x Sainsbury's Spring Onions Bunch 100g
  • 600g Vegan Hoisin "Duck" 2 x Linda McCartney Vegetarian Shredded Hoisin Duck 300g
  • Maldon Salt, to taste 1 x Maldon Sea Salt Flakes 250g
  • 0.5 Cucumber, julienned or cut into matchsticks 1 x Sainsbury's Whole Cucumber
  • 2 Mini Cos Lettuce, shredded 1 x Sainsbury's Cos Lettuce, Mini Red x2
  • 24 Pancakes 2 x Gressingham Chinese Duck Pancakes x12 115g
  • 100 ml Hoisin sauce 1 x Sainsbury's Hoisin Sauce 150ml
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