Cacao, Lime & Cherry Plum Jackfruit, Crispy ‘Duck’ Pancakes

We’ve teamed up with our friends at Remedy Kombucha to bring you a series of gut friendly vegan recipes. The third recipe to hit the table is a bit of a tongue-twister. Cacao, Lime & Cherry Plum Jackfruit, Crispy ‘Duck’ pancakes. YUMS! Get your mouth around that!

Marrying the complex aromatics in our Cacao & Lime (AKA Chocolate BBQ) hot sauce with the fruity sweetness of Remedy’s Cherry Plum Kombucha gives us the perfect foundation for this well loved crispy jackfruit ‘duck’ interpretation.

To make this delicious dish packed with prebiotics, vitamins, micronutrients, and feel-good live cultures you'll need; 


  • 2 tins of young (green) jackfruit in water

  • 2 tbsp toasted sesame oil

  • 1 small bunch of spring onions, white part only – finely diced

  • Garlic to taste (LOTS) finely diced

  • 2 tbsp finely diced ginger

  • 1 tsp Chinese five spice

  • 2 Tbsp Soy sauce or Tamari

  • 1 Tbsp Hoisin sauce

  • 1 Tbsp Toasted sesame oil

  • 2 Tbsp Eaten Alive Cacao & Lime sauce

  • 4 Tbsp Remedy Cherry Plumb Kombucha

Ingredients to serve:

  • Pancakes for crispy duck

  • Eaten Alive Cacao & Lime sauce combined with Hoisin sauce to taste

  • 1 cucumber, cored and cut into matchsticks

  • Spring onion, cut into thin strips lengthwise

  • sesame seeds, to garnish


Method: (Best made a day ahead to marinade the jackfruit):

  • Drain both jackfruit tins. Roughly break up the jackfruit pieces with your hands and set aside.

  • Heat up toasted sesame oil in a medium pan. Fry spring onions until softened. Add garlic and ginger and fry off gently until soft and fragrant.

  • Add five spice mix and fry it off gently, stirring the whole time, for a minute or so.

  • Now add in the prepared jackfruit along with your Soy sauce or Tamari, Hoisin, sauce Toasted sesame oil, Remedy Cherry Plumb Kombucha and Eaten Alive Cacao & Lime sauce

  • Mix everything really well. Squash the jackfruit pieces with your mixing spoon so that the individual fibres separate more.

  • Simmer the mixture gently for another 5-10 minutes and then allow it to cool down. Place in the fridge overnight to intensify the flavour.

  • Just before you are ready to assemble your pancakes, set the oven to 200° C. Spread the jackfruit pieces on a baking sheet lined tray and bake for approx 20-25 minutes, until a little caramelised and browned around the edges.

To Serve:

  1. Warm up your pancakes in a steamer.

  2. Dollop a bit of Cacao & Lime/Hoisin sauce on the inside of each pancake, followed by jackfruit ‘duck’, cucumber, spring onions and sesame seeds

  3. Enjoy with a glass of Remedy’s refreshing Cherry Plumb Kombucha


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