Vegan Peking-Style Duck

Peking duck is one of the most iconic dishes in Chinese cuisine. It’s known not only for its flavor, but for the technique, patience, and respect for texture. The contrast between crisp skin and tender meat is what makes it so memorable.

Celeriac turns out to be a surprisingly good base for recreating that idea in a plant-based way. It has a dense structure, a mild flavor, and it holds its shape well, which makes it perfect for marinating and roasting. When prepared properly, it becomes firm on the outside and soft inside, echoing the layered texture that defines Peking-style dishes.

What I like about using celeriac is that it doesn’t try to imitate meat directly. Instead, it borrows the logic behind the original recipe: building depth through preparation, seasoning, and technique rather than relying on fat or heaviness. Wrapped in rice paper and roasted, it develops a satisfying chew and a lightly crisp exterior, while still staying light and clean.

This approach respects the inspiration without copying it blindly. It’s about translating a classic idea into a modern, plant-based context, using simple ingredients and letting texture do most of the work.

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Vegan Duck 

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Ingredients

• 1 medium celeriac (about 700–800 g)

• 6–8 sheets of rice paper

• Warm water (for soaking rice paper)

Marinade

• 3 tbsp soy sauce or tamari

• 1 tbsp maple syrup or erythritol syrup

• 1 tbsp rice vinegar or apple cider vinegar

• 1 tsp smoked paprika

• 1/2 tsp five-spice powder (optional, but very Peking-style)

• 1/2 tsp garlic powder

• 1/2 tsp ginger powder

• Black pepper, to taste

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Instructions

1. Peel the celeriac and cut it into thick slices or wedges, about 1.5–2 cm thick. Try to keep the pieces uniform, so they cook evenly.

2. Cook the celeriac until just tender. You can steam it or simmer it in lightly salted water for 10–15 minutes. It should be soft enough to pierce with a knife, but not fall apart. Drain well and let it cool slightly.

3. In a bowl, mix all marinade ingredients. Add the cooked celeriac and gently coat each piece. Let marinate for 10–15 minutes.

4. Fill a shallow plate with warm water. Dip one sheet of rice paper briefly until just soft.

5. Place one piece of celeriac in the center of the rice paper and wrap it loosely, folding in the sides. Repeat with the remaining pieces. For smaller “mini ducks,” cut the celeriac into smaller portions and halve the rice paper sheets. You can double-wrap for a firmer, more defined texture.

6. Preheat the oven to 200°C (390°F). Place the wrapped celeriac seam-side down on a lined baking tray.

7. Bake for 20 minutes, then carefully flip each piece and bake for another 15–20 minutes, until the rice paper is golden, blistered, and crisp.

8. Remove from the oven and let rest for a few minutes. Slice before serving or keep whole for individual portions.

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Serving ideas

• Slice like duck breast and serve with rice or noodles

• Add hoisin-style sauce and cucumber

• Serve mini versions as an appetizer with dipping sauce

• Put on a plate with your favourite veggies

  
  
  

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Notes

• Rice paper crisps up more as it cools, so allow a short resting time before serving.

• Five-spice powder is optional but adds a more traditional duck-like flavor.

• This recipe works well both sliced and served whole.

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Nutrition (approx.)

Per serving (1 out of 6 "ducks"):

Calories: ~ 85 kcal

Carbohydrates: ~ 18 g

Protein: ~ 3 g

Fat: ~ 0.5 g

Fiber: ~ 6 g

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