Eaten Alive's Gut-Friendly Jackfruit 'Crispy Duck' Pancakes

Picture of Eaten Alive's Faux Crispy Duck Pancakes on plates next to bottle of Remedy Kombucha Cherry Plum

Eaten Alive's Gut-Friendly Jackfruit 'Crispy Duck' Pancakes

As you know we've teamed up with our friends at Eaten Alive to bring you a series of gut-friendly vegan recipes and last to the table is Jackfruit Faux Crispy Duck Pancakes!


Jackfruit Faux Crispy Duck Pancakes (serves 4) 

  • 2 tins of young (green) jackfruit in water
  • 2 tbsp toasted sesame oil
  • 1 small bunch of spring onions (white part only), finely diced
  • Garlic to taste (LOTS), finely diced
  • 2 tbsp ginger, finely diced
  • 1 tsp Chinese five-spice
  • 2 tbsp soy sauce or Tamari
  • 1 tbsp hoisin sauce
  • 1 tbsp toasted sesame oil
  • 4 tbsp Remedy Kombucha Cherry Plum
  • 2 tbsp Eaten Alive Cacao & Lime sauce 

Remaining Ingredients to serve

  • Pancakes for crispy duck
  • Eaten Alive Cacao & Lime sauce combined with Hoisin sauce, to taste
  • 1 cucumber, cored and cut into matchsticks
  • Spring onion, cut into thin strips lengthwise
  • Sesame seeds, to garnish 

Method (Best made a day ahead to marinate the jackfruit): 

  1. Drain both jackfruit tins. Roughly break up the pieces with your hands and set them aside.
  2. Heat up toasted sesame oil in a medium pan. Fry spring onions until softened. Add garlic and ginger and fry off gently until soft and fragrant.
  3. Add five-spice mix and fry it off gently, stirring the whole time, for a minute or so.
  4. Now add in the prepared jackfruit along with your Soy sauce or Tamari, Hoisin, sauce Toasted sesame oil, Remedy Cherry Plumb Kombucha and Eaten Alive Cacao & Lime sauce
  5. Mix everything really well. Squash the jackfruit pieces with your mixing spoon so that the individual fibres separate more.
  6. Simmer the mixture gently for another 5-10 minutes and then allow it to cool down. Place in the fridge overnight to intensify the flavour.
  7. Just before you are ready to assemble your pancakes, set the oven to 200° C. Spread the jackfruit pieces on a baking sheet lined tray and bake for approx 20-25 minutes until a little caramelised and browned around the edges. 

To Serve: 

  1. Warm-up your pancakes in a steamer.
  2. Dollop a bit of Cacao & Lime/Hoisin sauce on the inside of each pancake, followed by jackfruit ‘duck’, cucumber, spring onions and sesame seeds.
  3. Enjoy with a glass of Remedy Kombucha Cherry Plum.