We've reimagined the classic Peking duck dish by harnessing the versatility of jackfruit, creating a juicy and tender filling that pairs perfectly with warm pancakes, fresh cucumber, spring onions and a drizzle of tangy hoisin sauce.
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
Cal/Serv:
154
Ingredients
For the jackfruit
2
x 400g tins jackfruit
we used Essential Organic Young Jackfruit Pieces in Salted Water
1tsp.
sunflower oil
1/2tsp.
Chinese five spice powder
1/2tsp.
Szechuan peppercorns, ground
2
garlic cloves, crushed
2
cm piece fresh root ginger, grated
3Tbsp.
hoisin sauce
To serve
Ready-made Chinese pancakes
1/4
cucumber, deseeded and finely sliced
Handful spring onions, shredded
Hoisin sauce
Directions
Step 1
Drain and rinse the jackfruit well under cold running water. Using your hands, shred the fruit pieces on to clean kitchen paper and lightly pat dry.
Step 2
Heat oil in a large frying pan. When hot, add the jackfruit and fry for 12-15min until some edges are just beginning to crisp. Reduce heat to medium and add spices, garlic and ginger for a further 2min, until fragrant. Stir through hoisin sauce.
Step 3
Heat oil in a large frying pan. When hot, add the jackfruit and fry for 12-15min until some edges are just beginning to crisp. Reduce heat to medium and add spices, garlic and ginger for a further 2min, until fragrant. Stir through hoisin sauce.
Per Serving:
Calories: 154
Fibre: 8 g
Total carbs: 30 g
Sugars: 26 g
Total fat: 1 g
Saturated fat: 0 g
Protein: 2 g
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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
