Prepare the mushroom

• Slice off the mushroom caps (save for another recipe).

• Boil the stems for 10 minutes until they darken slightly — this gives that denser, “duck-like” texture.

• Transfer to an ice bath to cool completely.

• 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

• Combine all marinade ingredients in a bowl.

• Brush or rub the marinade generously on both sides of each cutlet.

• Optional: dust lightly with cornstarch for extra crisp, duck-skin vibes.

• Set aside to absorb the flavors.

Create the crispy “duck skin” (rice paper)

• Dip a rice paper sheet into warm water for just 2–3 seconds until softened.

• Lay it flat and place a marinated mushroom cutlet on top.

• Wrap tightly.

Pan-fry the vegan duck

• Heat a thin layer of oil in a pan over medium heat.

• Place the wrapped cutlets seam-side down.

• Pan-fry until the rice paper gets crispy and slightly golden.

• Flip and brown the other side.

Glaze to get that shiny duck finish

• Brush the leftover marinade onto the duck (add a splash of water if too thick).

• Let it bubble into a glossy glaze.

• Flip the vegan duck occasionally so it gets coated evenly.

Serve

• Slice the vegan duck diagonally for that classic presentation.

• Serve over noodles with bok choy.

• Drizzle chili oil or more hoisin on top if desired.

• Enjoy your plant-based duck masterpiece.