Seitan is a vegetarian alternative to meat. Made from wheat gluten, its texture can be spongy or chewy. Used here, it's meant to mimic the consistency of duck in a dish that usually uses duck. Served with pancakes on the side, scallion brushes, hoisin sauce, and occasionally other shredded vegetables, each diner makes their own sandwich by grabbing a pancake (in this case a tortilla), topping it with all of the other ingredients, folding it up, and eating it. I decided to omit the scallions and instead add some radishes and lettuce leaves. Today, I'm doing the stacking and folding while Monty, our producer, and Nekia, engineer, do the eating.
Vegetarian Peking Duck
Serves 2 (makes 4 rolls)
2 teaspoons dark agave nectar or honey
2 teaspoons soy sauce
1/2 teaspoon plus more toasted sesame oil
8 ounces seitan, cut into 2-by-1-inch strips
1/4 cup hoisin plus more for serving
4 thin flour tortillas (about 7 inches)
Soft lettuce leaves
1 carrot, peeled and shredded with a vegetable peeler into long strips
1 kirby cucumber, ends trimmed, halved lengthwise, seeded and cut into long thin strips
2 radishes, thinly sliced and cut into matchsticks
1. In a small bowl, whisk together agave, soy sauce, and 1/2 teaspoon sesame oil. Add seitan and toss to coat. Refrigerate.
2. In a large skillet, heat 1 teaspoon vegetable oil over medium. Lift the seitan from the marinade and saute until lightly crisped, about 3 minutes. Brush tortillas with hoisin and top with lettuce, carrots, cucumbers, seitan, and radishes. Fold the bottom over the filling, then one side, then the top and roll up to seal. Serve immediately with additional hoisin if desired.