These Vegan Crispy Duck Lettuce Wraps are full of flavour and a great alternative to the traditional version!
I was thinking about coconut bacon and how I could use it in other ways. I was wondering what flavourings I could use to turn it into something else. This got me thinking about crispy duck and pancakes.
I wondered: if I flavour the coconut flakes with soy sauce, maple syrup and a tiny pinch of five-spice, would it taste like crispy duck?
Guess what? It totally did! And if you’re not into coconut, you can use flaked almonds instead!
I then added some chopped cucumber and spring onion and put the whole thing in a lettuce wrap. I’ve been loving lettuce wraps recently – they’re so perfect for summer as it means less cooking, and they’re refreshing to eat too.
As a bonus, lettuce leaves are a little healthier than regular crispy duck pancakes, much easier to make, and are gluten-free to boot.
Obviously the highlight of any crispy duck situation, albeit a vegan one, is the sauce! I whipped together an easy hoisin sauce/plum sauce-type condiment. This recipe here is healthier than the normal version and tastes just as delicious! You can use fresh plums, or substitute with plum jam if you don’t feel like cooking the sauce.
Leftover sauce can be used for dishes like stir fries, noodles and fried rice, or you could even use it as a dip for tofu.
These Vegan Crispy Duck Lettuce Wraps make a great light lunch, but also work well as a side dish or appetiser. They would go well with dishes like this:
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.
Helpful tools to make this Vegan Crispy Duck Lettuce Wraps:
food processor
blender
hand-held stick blender
Vegan Crispy Duck Lettuce Wraps (GF)
Ingredients
For the ‘crispy duck’:
- 6 heaped tablespoons coconut flakes (or sub flaked almonds)
- 1 teaspoon tamari (or soy sauce if not gluten-free)
- 1 teaspoon agave syrup (or sub any other sweetener)
- Ground black pepper, to taste
- Pinch of Chinese five-spice*, to taste
For the plum sauce:
- 2 plums, peeled and de-stoned
- 1 cm (½ inch) fresh ginger, peeled and minced
- 1 teaspoon tamari (or soy sauce if not gluten-free)
- 2 teaspoons agave syrup to taste (or sub any other sweetener)
- Salt + pepper, to taste
- Pinch of Chinese five-spice*, to taste
To serve:
- Cucumber, sliced into thin strips
- Spring onions, sliced into thin strips
- 6 Lettuce leaves (Romaine, iceberg, butter lettuce or chicory all work well)
Instructions
For the ‘crispy duck’:
- Add all ingredients to a small bowl and mix well, ensuring each piece is well-coated in the sauce
- Heat in a frying pan on low-medium heat, stirring regularly until crispy. This should take 5-7 minutes. Be careful not to burn it!
For the plum sauce**:
- Add all ingredients to a pan and simmer on a low heat for 10-15 minutes, stirring regularly, until plums become soft and squidgy
- Taste and adjust seasonings accordingly
- You can either serve the plum sauce like this or if you prefer a smoother consistency, blend it until smooth using a food processor or blender (a hand-held stick blender also works well)
To serve:
- Fill the lettuce cups with cucumber, spring onions and about 1 tablespoon each of the ‘crispy duck’, and serve with the plum sauce for dipping
- Devour immediately
Notes
Disclosure: This posts contains affiliate links to Amazon. If you click through and purchase any of the products, a small percentage will come to me, with no extra cost to you! This income will go towards the running of this blog – thank you.
Marie
Love the coconut idea!
Rhian Williams
Thank you!