Peking “Duck” Pancakes (Vegan)

Peking duck is a whole roasted duck with crispy skin originated from Beijing. It is a dish we all know and love. Growing up, I remember always looking forward to family gatherings as we would often share a Peking Duck around the round table. To me, Peking duck was not just a delicious, celebratory dish — it represented belongingness, family, and camaraderie.

Unfortunately, vegans and vegetarians are missing out on this. So I asked, could we possibly vegan-ize the dish?

NOT a traditional take:

  • The Pancake. Traditionally, the pancakes (春餅) are made from a dough, which is rolled out, stacked, and pan-fried. In this recipe, I’m testing out a more crispy crepe-like batter, inspired by my home-made Taiwanese Egg Crepes (Dan Bing) recipe (coming soon). This batter yields a more crispy pancake, creating a nice textural contrast that I really like.
  • Vegan Hoisin Sauce. This Hoisin sauce is more peanut-y and spicy than your usual Hoisin sauce. It’ll be something you’re not used to tasting. After testing many different ratios and ingredients, I’ve finally settled on this recipe, and I’ve grown to love it.
  • Black Garlic Sauce. This Black Garlic Sauce is inspired by the black garlic oil my Black Garlic Oat Milk Ramen, with the added texture from whipped black bean brine. Black Garlic just adds such a great depth of flavor to everything — I have to really resist not putting it in all my dishes.

Peking “Duck” Pancakes (Vegan)

5 from 1 vote
Recipe by George L. Course: DinnerCuisine: ChineseDifficulty: Medium


Prep time


Cooking time



Peking Mushroom “Duck” Pancakes. Wrapping Pancake recipe adopted from 小高姐.


  • Peking “Duck”
  • 113 grams eryngii mushrooms (or oyster mushrooms)

  • 2 medium -sized portobello mushrooms

  • 2 teaspoon five-spice powder

  • Wrapping Pancake (or use store-bought wrappers)
  • 3/4 cup all purpose flour

  • 1 tablespoon cornstarch

  • 1 cup + 1/2 cups water

  • vegetable oil, for frying

  • Vegan Hoisin Sauce
  • 2 tablespoons peanut butter

  • 4 tablespoons soy sauce

  • 1 teaspoon sesame oil

  • 2 tablespoons sriracha

  • 1 teaspoon brown sugar

  • 1/2 teaspoon rice wine vinegar

  • 2 cloves garlic, minced

  • To assemble
  • 1 cucumber, thinly sliced

  • 2 scallions

  • vegan hoisin sauce


  • Prepare the Peking “Duck.” Today we are using eryngii mushrooms and portobello mushrooms— feel free to experiment with other mushrooms!
  • First, let’s process the portobello mushrooms. Start by cutting off the stem.
  • Halve the portobello mushroom and cut into large chunks*. I like to score the top of the portobello mushrooms with a fork as well (see step 7).
  • Now the eryngii mushroom. Start by pulling them apart.
  • Then, using a fork, pull apart the mushroom in the direction of its fibers. Doesn’t this start to resemble meat already?!
  • Roughly pulling them apart will do — you don’t want them to break apart too much.
  • Now the mushrooms are ready to be turned into duck!
  • In a non-stick or cast-iron pan, heat up oil until it’s smoking. Add all the mushrooms in.
  • With another similar-sized pan and a dry towel, press down on the mushrooms. And yes, my towel did just change colors.
  • Occasionally, remove the top pan to let moisture evaporate. When one side is nicely caramelized, flip them and continue pressing and cooking.
  • When you think the mushrooms are almost done (both sides are nicely caramelized), add a pinch of salt and the five spice powder* and cook for 3 more minutes. Then remove from the heat and let cool.
  • Now, prepare the wrapping pancakes. If you have store-bought ones, skip this step. In a bowl, combine cornstarch and flour.
  • Add in the first 1 cup of water and mix well with a whisk.
  • Cover with plastic wrap and let rest for 20 minutes. Meanwhile, you can prepare the sauces or slice the cucumbers or the scallions.
  • After 20 minutes, add in the rest of the 1/2 cup of water. Mix together well with a whisk.
  • In a non-stick pan, heat up a bit of vegetable oil (enough to coat the bottom of the pan) on HIGH heat, and spoon a thin layer of the batter onto the pan. The batter should start sizzling immediately.
  • When one side is cooked (around 2 minutes), flip the wrapping pancake with a flipper. Cook for another 2 minutes and remove from the heat. Be careful not to overcook the pancake! (unless you like them really crispy).
  • Now, prepare the vegan hoisin sauce. First, mince the garlic very finely, until it’s almost like a paste.
  • Then add the garlic paste to a bowl with all the remaining ingredients.
  • Whisk and combine well! Alternatively, you can blitz this in a food processor.
  • For the scallions, segment the white parts and slice the green parts on a diagonal.
  • For this recipe, I’m also using a vegan black garlic sauce. It is an optional addition, but if you would like, the recipe can be found here.
  • Now it’s time to assemble!! Enjoy while everything is fresh :))


  • The mushrooms will shrink dramatically during cooking, so be sure to keep the chunks large!
  • I did not season the mushrooms in the beginning because I did not want the seasoning to go onto the top (pressing) pan.

Did you make this recipe? I’d love to see your recreations!

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Jhanvi Shah
Jhanvi Shah
4 months ago

Hi! Would it be alright if I replaced the mushrooms with tofu? Instead of just adding five spice powder, I’m consider to add some peppercorn oil to get a ma la flavour. Do you think it could work?

2 months ago

Love the detail in the photos! Definitely going to try this!