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Crispy. Duck. Pancakes. We'll give you a second to stop salivating.

When we gave up poultry, duck was high on the list of stuff we knew we were going to pine for. We've been perfecting this plant-based version for a while now and it's a total game-changer.

These bad boys are a must for that mid-week date night you have coming up. Nothing says "I love you" like perfectly cooked vegan Asian cuisine.

If you're after a delicious vegan recipe to cook for a special occasion, or, why not just for dinner tonight?? Vegan duck pancakes for the win!!



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


  • Forks
  • Mixing bowl
  • Roasting tin
  • Spoon
  • Serving bowl


  1. 1.

    First, prepare the "duck". Cut the caps off the mushrooms and finely slice. Shred the stems of the mushrooms with two forks until they look a bit 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.

  2. 2.

    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.

  3. 3.

    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.

  4. 4.

    Prepare the pancakes according to packet instructions.

  5. 5.

    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!