Vegan Peking Duck - Plant-based Takeout at home

Learn how to make crispy and flavorful Vegan Peking Duck using rice paper and oyster mushrooms. A plant-based twist on the Chinese classic—perfect for date nights, dinner parties, or indulgent solo meals.

Jump to:

• 🦆✨ Vegan Peking Duck That’ll Quack You Up
• 💓 Why You’ll Love This Vegan Pecking Duck
• 📝How to make Vegan Pecking Duck
• ✨Final Thoughts
• 📖 Recipe
• Other Plant-based Takeouts
• 💬 Reviews

🦆✨ Vegan Peking Duck That’ll Quack You Up

Where crispy dreams meet hoisin-kissed reality.

Growing up, Peking duck was one of those dishes that always felt like a celebration—crispy skin, rich savory glaze, and the ritual of stuffing it all up in a banh mi or spooning it over chow mein (Chinese noodle). It was one of my childhood favorites, a dish I’d look forward to at family gatherings or special nights out.

Now, as someone who chooses plant-based living, I wanted to recreate that same comforting magic—but with ingredients that align with my values. This version stars rice paper for that signature crisp, oyster mushrooms for depth, and topped with a glossy, hoisin-kissed finish.

Check out some other plant-based recipes for meat-lovers: Vegan Fried Chicken (KFC Copycat), Gochujang Cauliflower Wings, Vegan Pork Belly, & Tofu Bulgogi (Vegan Korean BBQ).

💓 Why You’ll Love This Vegan Pecking Duck

• Crispy outside, meaty inside — mushrooms are the perfect vegan substitute for that meaty texture.
• Healthier than take-out — 100% plant-based and freshly made.
• Smell good, taste better — a handful of spices make the flavor irresistible.

📝How to make Vegan Pecking Duck

Ingredients

• 200g King oyster mushrooms (4 big ones)
• 5 pieces of rice paper sheet

Sauce

• 2 tablespoon soy sauce
• 1 tablespoon hoisin sauce
• ½ teaspoon 5-spice powder
• 1 tablespoon sesame oil
• 1 tablespoon brown sugar
• 1 tablespoon chili oil

Serve with

• Noodles
• Bok choy

Instructions

Prepare the mushrooms

1. Slice off the mushroom caps (save for another recipe).
2. Boil the stems for 10 minutes until they darken slightly — this gives that denser, “duck-like” texture.
3. Transfer to an ice bath to cool completely.
4. Spiral-cut each stem by slicing around it in one continuous motion to create a long, thin “cutlet" and you should get around 4 duck-style cutlets.

Marinate for duck flavor

1. Combine all marinade ingredients in a bowl.
2. Brush or rub the marinade generously on both sides of each cutlet.
3. Optional: dust lightly with cornstarch for extra crisp, duck-skin vibes.
4. Set aside to absorb the flavors.

Create the crispy “duck skin” (rice paper)

1. Dip a rice paper sheet into warm water for just 2–3 seconds until softened.
2. Lay it flat and place a marinated mushroom cutlet on top.
3. Wrap tightly.

Pan-fry the vegan duck

1. Heat a thin layer of oil in a pan over medium heat.
2. Place the wrapped cutlets seam-side down.
3. Pan-fry until the rice paper gets crispy and slightly golden.
4. Flip and brown the other side.

Glaze to get that shiny duck finish

1. Brush the leftover marinade onto the duck (add a splash of water if too thick).
2. Let it bubble into a glossy glaze.
3. Flip the vegan duck occasionally so it gets coated evenly.

Serve

1. Slice the vegan duck diagonally for that classic presentation.
2. Serve over noodles with bok choy.
3. Drizzle chili oil or more hoisin on top if desired.
4. Enjoy your plant-based duck masterpiece. 🦆💚

✨Final Thoughts

This dish is my new obsession, among many of other obsessions since I embraced the world of plant-based cuisine. I've learned so much and have had lots of fun making these recipes, from recreating childhood favorites to discovering novel ways to impress even myself. And I truly believe that if we're bold enough, the possibilities will be endless.

I'm sure you'll be surprised making this glazing vegan pecking duck recipe. Let me know! 😉🥢

If you have tried my recipe, please let me know what you think by leaving me a review on this page or tagging me on Instagram @veggieanh. I would love to see your creations!

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📖 Recipe

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