Crispy Peking ‘Duck’ Pancakes

For this Chinese takeaway classic, we use pulled jackfruit to created our shredded ‘duck meat’ and hoisin sauce to deliver tons of amazing flavours, which we serve with a homemade plum sauce.

Ingredients

-1 pancakes+

Metric

Method

1. 1

   Preheat the oven to 180°C fan / 400°F.

   
2. 2

   Slice off the hard cores from the jackfruit, chop the cores thinly, then use your fingers to tear apart the remaining flesh. Transfer the pulled jackfruit to a baking tray and drizzle with sesame oil. Stir to combine, then cook in the oven for 10 minutes.

   
3. 3

   Remove the jackfruit from the oven and stir in the remaining jackfruit ingredients. Cook in the oven for a further 10 minutes.

   
4. 4

   Meanwhile, for the homemade plum sauce, roughly chop the plums, discard the stones and put the flesh into a small saucepan along with the rest of the plum sauce ingredients. Simmer on a low heat for 10 minutes or until the plums are soft. Add a little water if the sauce thickens up too much and use a wooden spoon to squash the plums. Leave to cool slightly for a few minutes, then blitz in a blender until smooth. Transfer the plum sauce to a small serving bowl. 

   
5. 5

   Steam the pancakes as per the packet instructions.

   
6. 6

   To serve, transfer the pulled jackfruit to a serving bowl and serve alongside the steamed pancakes, cucumber, spring onions, plum sauce and sesame seeds.