About the Recipe
Pull out all the stops with this takeaway-inspired, low carbon feast!
We used jackfruit to create the pulled "duck". Not only does it soak up the plum sauce, but jackfruit also produces 82% less CO2e than duck, making a more climate-friendly alternative.
You'll get 16 pancakes from this recipe that serve four people (...depending on how hungry you are!). It's easily doubled or tripled for a feast with friends!
This dish does require a little effort but most elements can be made ahead of time. Prepare the plum sauce, pulled jackfruit and pancakes in advance to quickly rustle up your meal on the night.
4-5 garlic cloves (20g)
½ onion (80g)
4 tbsp (60ml) soy sauce
4 tbsp (60ml) apple cider vinegar
120g brown sugar
1 tbsp maple syrup
1 tsp Chinese Five-Spice
2 cans of young jackfruit (800g)
1 tbsp soy sauce
1 tbsp maple syrup
180g plain flour + 20g for dusting
150ml warm water
1 tbsp sesame oil
Half a cucumber (200g)
4 spring onions (100g)
How to make the recipe
1. Make the plum sauce. Carefully remove the pit from the plums, mince the garlic cloves & ginger, and dice the onions. Add everything to a saucepan, along with the soy sauce, apple cider vinegar and sugar. Cover and cook over medium heat for 30 minutes. Your sauce should have reduced down and feel slightly jammy.
Stir in the teaspoon of Chinese five-spice. Now taste the sauce. Depending on the plums you have access to, there may be a slight sourness to the sauce. If so, add some maple syrup until it's reached the sweetness you like. I've accounted for a tablespoon of maple syrup in this recipe.
Leave to cool slightly before blending it to a smooth sauce.
2. Marinate pulled "duck". Drain and rinse the jackfruit. On a chopping board, cut off any hard parts and carefully remove any seeds (there may be a lot!). Add the jackfruit to a bowl with a tablespoon of soy sauce and a tablespoon of maple syrup. Use two forks to mix everything together and pull apart the jackfruit pieces. Leave to marinate while you prep the pancakes, or up to overnight.
3. Prepare the pancakes. Add flour to a mixing bowl and pour over the warm water. Use a metal spoon to mix the flour and water. When they're mostly combined, use your hands to knead the dough into a smooth ball.
Pinch the ball in half. Pinch those halves into half; carry on halving each new ball until you reach a total of 16 small dough balls. Place them back in the mixing bowl and cover with a damp tea towel to keep the dough balls moist.
Lightly oil a cool steamer basket and keep to one side. Heat a frying pan over medium-high heat. When hot, add sesame oil to lightly coat the frying pan.
Sprinkle a light dusting of flour onto the surface and a rolling pin. Use the rolling pin to roll out your first dough ball into a pancake, making it as thin as possible.
Add the pancake to the hot pan. As soon as it cooks on one side, flip it over. You want to avoid the pancake getting brown spots and blistering (but it's still perfectly edible if that happens). This will take seconds, rather than minutes.
Once cooked, add your pancake to the oiled steamer basket. Take your next dough ball and roll out another pancake. Repeat the frying process and stack your cooked pancake, on top of the other, in the steamer basket.
When all pancakes are cooked and stacked, cover the steamer basket until you're ready for the final cook.
4. Prepare other fillings. Chop the cucumber and spring onions into fine matchsticks about 5cm long.
5. Final cook. Over medium-high heat, warm a large frying pan with 1 teaspoon of sesame oil and add the marinated pulled "duck". Fry for around 8-10 minutes until golden brown. Use two forks to continue pulling apart the jackfruit as it cooks.
Meanwhile, add 1 cm of boiling water to a pan. Place the steamer basket containing the pancakes over it. Make sure the basket is still covered and steam for a few minutes to warm through.
Turn down the heat on the jackfruit "duck" and pour over 2/3 of your plum sauce. Warm through the sauce.
6. Serve. Serve your pancakes in the steamer basket or place them into a clean tea towel to keep them moist at the table.
Top each pancake with a good helping of the pulled "duck", some cucumber and spring onions sticks and a drizzle of the remaining plum sauce.