Vegan Crispy Duck and Pancakes | #VegItUp
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I am sure that you will have heard of ‘mock duck’ at some time in your life – especially if you grew up in the 70’s or 80’s. Well, this recipe uses the Companion brand tinned stuff that you can buy in Chinese Supermarkets, which I might add is way cheaper than the Grano Vita version that you can buy in Holland and Barretts and many other health food stores.
To be honest, I made this for our evening meal and we did have to have pudding afterwards. For some reason I thought that we would still have the same appetite as when I was a kid when I planned this one in! So I would actually have this as a starter or as part of a Chinese style platter with spring rolls and other goodies.
The mock duck is made from seitan (wheat protein) pieces and flavouring. It comes in a bit of a juice which you will want to drain off for this recipe. If you’re making some other dishes to go with it, I would save it and add it to the sauce as it has a lovely savoury flavour. (waste not want not, right!)
Vegan Crispy Duck and Pancakes
Ingredients:
2 tins of Mock Duck (Companion Vegan Roast Duck)
1 packet of Chinese Pancakes (I bought mine from Ocado)
Vegan Hoi Sin Sauce (like this one by Sweet Mandarin)
1/2 a cucumber chopped into small cubes
6 spring onions, finely chopped
Method:

And here is the easy bit!
- Preheat the oven to 190 C
- In an oven proof tin, place the drained mock duck
- Pop the tin in the oven and roast for about 20 minutes, the edges should be getting crispy on the ‘duck’
- Remove from the oven and using two forks, shred the ‘meat’
- Place back into the tin and pop back into the oven for 5 minutes to ensure hot
- Dish the vegetables up into little bowls so everyone can help themselves
- Heat the pancakes according to the instructions
- Serve and enjoy by placing ‘duck’ down the middle of the pancake, followed by the vegetables then a drizzle of Hoi Sin sauce
I have been using this mock duck for a few years now and it only occurred to me recently to turn it into vegan crispy duck and pancakes and boy am I glad I did! I’m not sure whether it is the putting it all together, the Hoi Sin sauce or the memories that make this so good, but whatever it is I know that we’ll be having it again!
I’m certainly looking forward to more #VegItUp adventures for me to experiment with in the kitchen!

Vegan Crispy Duck and Pancakes
Recipe Type: Starter
Cuisine: Chinese
Author: Sarah Irving | Susty Meals
Prep time: 5 mins
Cook time: 28 mins
Total time: 33 mins
Serves: 2
Vegan Crispy Duck and Pancakes The cruelty free way to enjoy a classic Chinese favourite dish!
Ingredients
- 2 tins of Mock Duck (Companion Vegan Roast Duck)
- 1 packet of Chinese Pancakes (I bought mine from Ocado)
- Vegan Hoi Sin Sauce (like this one by Sweet Mandarin)
- 1/2 a cucumber chopped into small cubes
- 6 spring onions, finely chopped
Instructions
- And here is the easy bit!
- Preheat the oven to 190 C
- In an oven proof tin, place the drained mock duck
- Pop the tin in the oven and roast for about 20 minutes, the edges should be getting crispy on the ‘duck’
- Remove from the oven and using two forks, shred the ‘meat’
- Place back into the tin and pop back into the oven for 5 minutes to ensure hot
- Dish the vegetables up into little bowls so everyone can help themselves
- Heat the pancakes according to the instructions
- Serve and enjoy
- It really is as simple as that! This is a perfect go to if you have unexpected guests as you can keep the tins in the cupboard and freeze off the pancakes.

Hi, I'm Sarah. I am a meal planning geek! It saves me time, money and ultimately head space. Here you'll find my veggie and vegan recipes to inspire your own weekly meal plans. Learn More...