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:
I hope you’ll love these Vegan Crispy Duck Lettuce Wraps as much as I do! You might also like my:
- Lazy Falafel Lettuce Wraps
- Mediterranean Chickpea “Tuna” Pittas
- Vegan Egg Mayonnaise Salad
- Lazy Samosa Lettuce Cups
- White Bean Scramble
- Vegan Stretchy Melty Grilled Cheese
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.
These Vegan Crispy Duck Lettuce Wraps are full of flavour and a great alternative to the traditional version!
- 6 heaped tablespoons coconut flakes (or sub flaked almonds)
- 1 teaspoon soy sauce (or tamari if gluten-free)
- 1 teaspoon agave syrup (or sub any other sweetener)
- Ground black pepper, to taste
- Pinch of Chinese five-spice*, to taste
- 2 plums, peeled and de-stoned
- 1 cm (1/2 inch) fresh ginger, peeled and minced
- 1 teaspoon soy sauce (or tamari if gluten-free)
- 2 teaspoons agave syrup, to taste (or sub any other sweetener)
- Salt + pepper, to taste
- Pinch of Chinese five-spice*, to taste
- Cucumber, sliced into thin strips
- Spring onions, sliced into thin strips
- 6 Lettuce leaves (Romaine, iceberg, butter lettuce or chicory all work well)
- 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!
- 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)
- 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
*Five-spice is best used sparingly, so please only use a tiny pinch of it as the flavour can be quite overwhelming.
**For an easier version, use plum jam in place of the fresh plums and agave syrup, and there's no need to cook it!
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