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Oyster Mushroom ‘Duck’ Pancakes
Swap takeout for something just as indulgent but way more fun — these oyster mushroom ‘duck’ pancakes are packed with flavour, tender, savoury mushrooms, and all the crunchy, fresh toppings you love. Perfect for a cozy dinner or impressing friends without the stress of a takeaway.
SERVES
4
CALORIES
475
COOKING TIME
12 mins
DIFFICULTY
simple
Are these duck pancakes actually duck?
No — these are a plant-based fakeaway version using tender king oyster mushrooms to replicate the texture and flavour of duck. Perfect if you want all the indulgence without the meat.
Can I make these pancakes for meal prep?
Yes! You can cook the mushrooms and prep the vegetables ahead of time. Store components separately in the fridge for up to 2–3 days, then assemble the pancakes when ready to eat for a quick, tasty meal.
What is a fakeaway?
A fakeaway is a homemade version of a takeaway dish that’s healthier, more affordable, and often quicker to make. These oyster mushroom duck pancakes are a perfect fakeaway — full of flavour but lighter than the classic takeaway version.
Can I use regular pancakes instead of Chinese pancakes?
Soft tortillas or flatbreads work well too. Just try to keep them small so they’re easy to fill and fold like traditional duck pancakes.
Can I add other toppings?
Absolutely. Extras like cucumber, spring onions, carrot ribbons, or fresh coriander all work beautifully. You can also swap hoisin sauce for a lighter soy-based or chilli sauce for a twist.
Are these oyster ‘duck’ pancakes healthy?
Compared to a traditional takeaway, yes — they’re lower in fat and calories while still satisfying your cravings. The mushrooms provide fibre and nutrients, and you control the amount of oil and sauce used.
More fakeaway recipes like this
If you liked this recipe, you can check out more of my fakeaway recipes below:
Method
Step 1
Shred the oyster mushrooms into thin strips and add to a bowl with the Chinese 5 spice, cornflour and a little seasoning. Toss the mushrooms well to coat, then divide them amongst two air fryer baskets. They need some space around them to allow them to crisp up, so don’t pack them together too heavily.
Step 2
Drizzle the oil over the mushrooms, evenly sprinkle over the sesame seeds and cook at 220°C for 10–12 minutes, tossing them occasionally, until golden and crisp.
Step 3
Heat the Chinese pancakes or tortillas according to the packet instructions. Once warm, lay a pancake or tortilla on a work surface and add a spoonful of hoi sin, some cucumber batons, spring onion strips and the crisp mushroom pieces down the centre and xxxx to enclose the filling, wrap tightly like a burrito and serve sliced in half?) Repeat with the remaining pancakes/tortillas and filling ingredients.
Step 4
Tip: The ‘duck’ wraps made with tortillas are ideal for a tasty lunch the next day., Store the completed wraps in the fridge, ideally enclosed in some cling film to stop the wrap drying out or unrolling.
Ingredients
6–8 large king oyster mushrooms
2 tbsp Chinese 5 spice
3 tbsp cornflour
1 tbsp vegetable oil
1 tbsp sesame seeds
12–16 Chinese pancakes or 4 large tortillas
8–10 tbsp hoisin sauce
1 cucumber, cut into thin batons
4 spring onions, sliced into thin strips
salt and pepper, to taste
