Vegan Duck (Fried or Baked)

This vegan duck is not the most healthiest recipes I share on my blog however

I occasionally make this vegan duck to surprise guests.

For this recipe the store bought vegan product is used.

( I personally like this products because it's also suitable ingredients for a gluten free cooking event)

It looks like saitan but mostly made with soy protein and has little saturated fat.

https://likemeat.com/de/produkte/like-chicken/

The rice papers (16cm)

Ingredients for 2 main servings or 6 side dish servings

1 pack of Like chicken aus soja (180g)

2tbsp vegan mushroom sauce (GF) or vegan oyster sauce

6 sheets small rice paper (3 sheets each )

Black pepper to taste

2tbsp cornstarch

1 heat stable tbsp oil (peanut oil)

Step1

Sprinkle cornstarch over the vegan chicken fillet.

Stir it well.

The cornstarch helps to bind meaty chunks in the next steps.

Step 2

Submerge dry rice paper in water for 3 seconds each.

And spread them in triangle shape? on a flat surface.

(Let them over lap in the center)

Step 3

Scoop a half (90g )vegan chicken fillet and place it on wet rice papers .

Sprinkle some peppers or any spices of your choice.

Wait until the rice papers get soft enough( it takes a couple of minutes)

Step 4

Simply wrap the fillet with rice papers in 3 steps.

Step 5

Heat up about 1tbsp oil on a frying pan over a medium heat.

I use my peanut oil for this recipe because it has high smoke point.

(The oil should be about 160℃ because if the oil is very hot the rice paper will puff up too quickly)

Step 6

Start grilling wrapped fillet form the flat side.

Have enough space in between fillets.

(Don't let them stick to each other as it's sticky at the moment)

Step 7

Flip them once one side is nicely charred.

Now you see the puffed rice paper at the bottom but they don't explode so no worries and go ahead and press with a fish spatula.

(The crispy side is not sticky )

Step 8

Flip it again and press the other side too.

Brush about 1/2 tbsp mushroom sauce on each fillet.

Step 9

Flip it and brush sauce on the other side.

Step 10

The saucy side should also look charred like this.

When you like the color and the crispy texture stop roasting .

Crack some black pepper to serve.

Step 11

How to slice vegan duch.

Place it on a dry cutting board.

Slice them and serve.

At an event we made this vegan duck as one of the stuffing of Bánh xèo.

At another event it was served as main dish (with extra coriander sauce)

Also vegan duck is a popular menu as Asian vegan tapas

Extra tip to reduce oil !!!

Preheat oven for 250℃.

You can brush oil and sauce directly on this stuffed rice paper.

Bake them for about 10-15 minutes or until crispy.

No need to flip it.