Skip to content

One of the first meat alternatives, ‘vegetarian duck’ was made by Buddhist monks using the skins formed at the surface of soy milk production. If it looks like a duck and tastes like a duck, it might just be well-prepared ‘Yuba’.

You will need

Serves 3

  • 150g large fresh folded Yuba skins (refrigerated soft bean curd sheets)
  • 75ml vegan Peking 'duck' sauce

Duck-style stock

  • 1 1/2 cups chicken-style stock
  • 1 1/2 teaspoon Maggi seasoning
  • 3 teaspoons minced garlic

'Duck' flavour

  • 2 tablespoons coconut oil
  • 1 tablespoon Shaoxing rice wine
  • 2 teaspoons dried porcini powder
  • 1 teaspoon minced garlic
  • 1 teaspoon Chinese 5 spice
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon ground white pepper

Dipping sauce (optional)

  • 2 tablespoons tian min jiang paste
  • 1 teaspoon sesame oil

Share this recipe

Directions

15 mins to prep

1.25 hours to cook

Step 1

Line a baking tray with baking paper and preheat the oven to 160°C.

Combine the duck-style stock ingredients in a large bowl. Without unfolding, place the yuba skins in the duck-style stock for 5 minutes, massaging in the liquid until it is fully absorbed and you get a little envious of the pampering. Gently squeeze out the excess liquid and lay the yuba on a work surface.

Step 2

Carefully unfold the yuba until you have a large rectangle of layered sheets.

Whisk the ‘duck’ flavour ingredients in a small bowl until combined. Peel back the first sheet of yuba and use a pastry brush to spread the flavour mix over one, then repeat the process for all the sheets, folding them into a layered rectangle once done. Brush 3 tablespoons of Peking duck sauce over the top sheet.

Step 3

From one corner, begin to tightly roll the sheets towards the opposing corner, bunching and folding if you need, to create a dense ‘body’ with excess hanging out of two sides. The front of your roast will be smoother and the back will be the side where a fold of yuba runs across the roast. Tuck the excess yuba underneath the roast to complete a rounded shape.

Step 4

Place the ‘duck’ on the prepared tray, then glaze with the remaining Peking ‘duck’ sauce. Cover with baking paper, then with foil and roast for 1 hour.

Remove the foil and baking paper. If the roast has puffed up, use a skewer to stab a few holes to release the steam. Use the skewer to push the roast back into shape and roast for 10-15 minutes, until crisp.

Step 5

Combine the dipping sauce ingredients in a small saucepan and place over low heat. When hot, whisk in a splash of water to create a thick sauce and pour into a bowl to serve next to the roast. Cut the roast duck into slices and dish it up with the dipping sauce.

 

This website uses cookies

And not just the choc chip kind! We also use cookies to improve your experience on our site – for example, they will allow you to ‘favourite’ your top recipes, which is very handy! To find out more, you can read our privacy policy