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.