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VEGANUARY IMITATION MEAT WEEK DAY 3: ‘DUCK’ DONBURI made the ‘duck’ using jackf…

VEGANUARY IMITATION MEAT WEEK DAY 3: ‘DUCK’ DONBURI 🥢 made the ‘duck’ using jackfruit & it went down a huuuge hit – even my family (who are not vegan!) said it tasted IDENTICAL to hoisin duck! You could lit use this recipe for pancakes, wraps, sushi, you name it 😋

🥢 ‘DUCK’ DONBURI RECIPE 🥢 serves 1

For the ‘duck’: 1/2 tin jackfruit (with the hard pointy bits finely chopped and the rest shredded with forks) • 2 spring onions, chopped • 2 cloves garlic, crushed • 1/2tsp chinese five spice • 1.5tbsp soy sauce • 1.5tbsp hoisin sauce • 1tsp mirin / rice vinegar • tiny bit of ginger, finely chopped •

Other ingredients – you can change these up to whatever your fancy, but I did: 1 serving jasmine rice • kimchi • 1 grated carrot • pickled radishes (thinly sliced radish mixed with salt, 1tsp cider vinegar and 1tsp sugar) • watercress • avocado • sesame seeds

– Heat a tbsp of sesame oil in a pan, add the spring onions and fry till soft then add in the garlic, ginger and Chinese 5 spice and fry for 1 minute
– Now add in the shredded and chopped jackfruit along with the soy sauce, mirin, and hoisin sauce
– Add in a good grind of pepper and leave to simmer for 5 mins
– Transfer your ‘duck’ to a lined baking tray and spread out the jackfruit so all pieces are exposed (if you have time, allow to cool down or pop in the fridge to intensify flavour, but not essential
– Bake for 25 mins at 200 degrees with fan setting
– Take out, toss with an extra tbsp of soy, hoisin and a squeeze of lime juice and serve on a bed of sticky rice with your other toppings 😋

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