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This text discusses different creative and delicious recipes for vegan versions of popular duck dishes. The recipes use non-traditional ingredients and cooking techniques to achieve tasty results. One example is a savory filling made with shiitake mushrooms, bamboo shoots, and carrots, wrapped in bean curd skin and steamed and pan-fried. Another suggestion is to drain mock duck and bake it in the oven for a crispy texture. There is also a holiday version of the dish, described as a perfect vegetarian roast duck loaf. The author shares their own version of vegetarian duck/goose using jackfruit and oil, as well as a recipe for vegan duck pancakes made with jackfruit, oil, spring onions, and cucumber. The ingredients and cooking instructions for each recipe are listed.

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