Vegan "Duck" Breast
A festive plant-based roast made from savoury shredded oyster mushrooms and carrots, wrapped in crispy rice-paper "skin" with a sticky maple-tomato glaze.
Traditional duck breast with braised red cabbage and potatoes or dumplings is a classic festive centrepiece, and now you can make it completely plant-based! The savoury filling is built from shredded oyster mushrooms and sweet grated carrots, cooked down with tamari, mustard, and warming spices until meltingly tender. Bound with cornflour, wrapped tightly in rice paper sheets to mimic crispy duck skin, and brushed with a rich tomato-maple glaze before baking until deeply golden and crackling.
Before you start
Get your mise en place ready so nothing catches you out mid-cook.
Method
- 1
Sauté & Season the Filling
In a small bowl or jug, whisk together 3 tbsp rapeseed oil, 4 tbsp tamari (or soy sauce), 1 tsp paprika powder, 1 tsp ground cumin, and 1 tsp mustard.
- 2
Heat a wide skillet over medium heat. Add the shredded oyster mushrooms and grated carrots, then pour over the seasoned oil mixture.
- 3
Sauté for 10 minutes, stirring frequently, until the vegetables release their moisture, soften, and absorb all the savoury seasonings.
⏱ 10 min
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Ivana Sanshia’s note
Double- or triple-layering the rice paper is essential! A single layer can tear easily from the steam inside the parcel; three layers bake up into that authentic, bubbly, crackling "crispy duck skin" texture.
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