We thought buying faux duck would be risky… You really don’t know what taste experience you are going to get. But we found Lamyong brand and it is absolutely sensational. It’s something you can’t have every week, but if you want to impress friends or having a dinner party, this dish is the one for you. One packet of this faux duck (done via these recipes) can easily feed 6 -8 people. Kristin & Ben's food journal: http://on.fb.me/1FqJq2G
RECIPES (serves 8)
*** 1. Peking ‘Duck’
As the name suggests this is a recreation of the famous Chinese dish.
- Half the packet of faux duck
- 2 packets of 10 (or the equivalent) Chinese pancakes (available at all Asian grocers)
- Bunch of spring onions
- 1 cucumber
- Peking sauce (we used Who Hup brand)
Defrost faux duck and pancakes 24 hours in advance
- Slice spring onion length ways in half and in half again (it needs to fit the length of the pancake)
- Slice cucumber to be the same length and size of the spring onion
- Cook faux duck at high heat with oil in a fry pan turning every few minutes (the key with the faux duck is to crisp it rather than burn it)
- Place pancakes in microwave for 30 seconds and arrange 2 on each plate
- Lather 1 tsp of peking sauce down the middle of the pancake
- Add spring onion and cucumber to pancake
- Slice duck lengthways and thin enough to fit the pancake (I usually find that 2 slices of faux duck is enough – but its up to the individual)
- Roll pancake and serve
*** 2. ‘Duck’ Noodle Soup
This soup is a beautiful cleanser and can be filled with any vegetables or proteins – not just what we have presented here. We also use this base as a sauce for other dishes like salads or tofu.
- 1 packet of dried Shitake Mushrooms
- 1 bulb of garlic
- 4 cups of vegan chicken stock (we use the Massell brand)
- 8 tbsp soy sauce (we use Japanese Soy Sauce or Tamari)
- 4 tbsp Mirin
- 4 tbsp Rice Wine Vinegar
- 1 tsp Sesame Oil
- Juice of half a lime (or lemon)
- 4 rolls Udon Noodles
- 2 Carrots (chopped into chunks)
- 200gm/7 oz Snow Peas (or beans)
- 4 Spring Onions (thinly sliced)
- 2 Chili (thinly sliced)
- Empty shitake mushrooms into a large bowl and fill with boiling water.
- Chop the top off the bulb of garlic and add to the mushrooms.
Let steep for at least 30mins (the longer the better in this case)
- In a large pot add chicken stock, soy sauce, mirin, rice wine vinegar and lime and bring to the boil – then turn down heat to low.
- Remove garlic from mushroom bowl and discard (or eat if you are game)
- Add remaining contents of mushroom bowl (mushrooms and juice) to the pot.
Bring to boil – then turn down heat to low.
- In bowl add udon noodles and cover with bowling water for 5 minutes (make sure the noodles are covered and separated) – then drain.
- Turn off the heat and add carrots, snow peas and noodles to pot.
- Serve immediately and garnish with spring onion and garlic slices.
*** 3. Super Side Recipe – Garlic Cucumber and Bok Choy
- 3 cloves of garlic
- 6 tbsp Oil (we use Rice Bran Oil)
- Bunch of Bok Choy
- 1 Cucumber
- Salt and Pepper
- Finely dice garlic and add to oil in small bowl (try to let steep for 30 mins)
- Slice cucumber and Bok Choy into equal size lengths (about 10cm long by 3cm wide)
- Add a little oil to fry pan on high heat and add cucumber and bok choy
- Fry at high heat for a minute stirring frequently
- Add garlic and remaining oil and cook for a further minute – stirring frequently. Serve immediately
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