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Crispy. Duck. Pancakes. Need we say any more? Let’s face it… they’re next level. We’ve made a few before but THESE, are the absolute one. You genuinely won’t believe how tasty they are.



For the duck

  • 1 tbsp vegetable oil
  • 1 tbsp chicken seasoning
  • 1 tbsp Chinese five spice
  • 600g king oyster mushrooms

For the pancakes

  • 1 medium cucumber
  • 8 spring onions
  • 6 tbsp hoisin sauce
  • 2 tbsp sesame seeds
  • 10g coriander (leaves)
  • 12 Chinese pancakes


  1. 1.

    First, prepare the duck | Cut the caps off the mushrooms and finely slice | Shred the stems of the mushrooms with 2 forks until they look like shredded chicken | Add the oil, chicken seasoning and chinese five spice to the mixing bowl and stir to combine | Put the mushrooms in a bowl and stir until completely covered

    Transfer the shredded mushrooms to a roasting tin, making sure they’re well spaced in the bottom of the tin | Put the tin in the oven and roast for 30 minutes, tossing halfway through to ensure you get an even cook

    Now, prepare the rest of the ingredients | Trim and halve the cucumber lengthways | Scoop out the seeds with a spoon | Cut the two long halves into thirds and cut the thirds into fine matchsticks | Trim and half the spring onions length ways | Cut the spring onions into pieces the same length as the cucumber pieces | Cut the spring onions into long shreds | Prepare the pancakes according to packet instructions

    Time to eat! | Take the mushrooms out of the oven, transfer them to a serving bowl | Transfer the prepared veggies to serving bowls and put the bowls on the table | Lay the duck, spring onions, cucumber, sesame seeds and coriander on top of the pancakes, drizzle over some hoisin sauce, roll the pancakes up neatly and enjoy!