Best Mock Duck Recipes

MOCK DUCK (OR BEEF ROULAND)

Steps:

• Preheat oven to 350°F.
• Pound out steaks between plastic wrap. On a flat surface arrange 5 pieces of 24-inch cooking string parallel to each other about 2 inches apart. On top of the string, arrange the steak into a 12x16-inch sheet, or as well as you can create a rectangle without holes, try to overlap the steaks by no more than 1 inch.
• Cover sheet of steak with about 1/22-inch of stuffing.
• Roll steak as for a jelly roll, and tie with the string which is already under the roll, starting with the ends (so the stuffing does not squish out one end). Finally truss the roll lengthwise. At this time it should look like a steak cocoon.
• Brown the steak in oil in a frying pan.
• Transfer the roll to an oven-proof dish with a lid, pour consommé or tomato soup around the steak and cover. Baste during baking. Add additional water as needed to keep about an inch of liquid in the bottom. Bake 2 hours or until internal temp is 160°F.
• Serve with mashed potatoes and veggies.

CRISP-SKINNED DUCK WITH MOCK MANDARIN PANCAKES

Steps:

• Rinse ducks inside and out and pat dry. Remove excess fat from cavities and truss ducks. On a metal rack set in a large roasting pan arrange ducks, breast sides up and several inches apart. Let ducks dry, uncovered and chilled, 3 days.
• In a small bowl stir together boiling water, honey, and vinegar and cool to room temperature. Brush ducks with some honey mixture, keeping them chilled, and brush again every 20 minutes for 1 hour. Let ducks dry at room temperature 30 minutes.
• Preheat oven to 350°F.
• Pierce skin of ducks all over with a fork to allow fat to drain and help skin get crisp. Roast duck in middle of oven until mahogany brown and a meat thermometer inserted into fleshy part of a thigh registers 180°F., about 1 hour 15 minutes. Let ducks stand 10 minutes. Discard string and carefully pour out juices from cavities.
• Cut around entire breast of each duck with a sharp paring knife and carefully peel off crisp skin in large pieces. Cut skin into 2 1/2- by 1-inch strips. Cut away and discard any fat on breast meat and remove breast meat from bone. Slice breast meat diagonally into 1/4-inch-thick slices and arrange on a platter with crisp skin. Remove legs from duck and arrange on another platter. Duck meat may be reheated and skin recrisped in a 350°F. oven until just hot.
• To make scallion brushes:
• If serving mock pancakes halved, 48 scallion brushes (one for each half) will be necessary for rolling inside the pancakes. If leaving the pancakes whole, 24 scallion brushes will be needed.
• Trim roots and green parts from scallions, leaving about 2 1/2 inches of stalk. Fringe ends of scallions by cutting slits about 1/2 inch deep all around both ends of each stalk, leaving about 1 inch of solid scallion in center, and spread fringed ends gently. Put scallions in bowl of ice and cold water. Chill scallions 2 hours, or until fringed ends have curled
• Drain scallions well.
• To assemble pancakes:
• Using a scallion brush spread some hoisin sauce on a pancake (whole or half) and top with the scallion brush, some breast meat, and some crisp skin. Roll up pancake to enclosed filling. Make more pancakes with remaining scallion brushes, hoisin sauce, breast meat, and crisp skin in same manner.
• Serve duck legs on the side.

MOCK DUCK MEATLOAF

Steps:

• Heat oven to 375.
• Mix meat, stuffing mix, water, eggs, and 1/4 cup catsup.
• Shape into loaf in baking pan.
• Top with catsup.
• Bake for 1 hour or until at least 160 degrees.

CRISP-SKINNED DUCK WITH MOCK MANDARIN PANCAKES RECIPE | EPICURIOUS.COM

Steps:

• Rinse ducks inside and out and pat dry. Remove excess fat from cavities and truss ducks. On a metal rack set in a large roasting pan arrange ducks, breast sides up and several inches apart. Let ducks dry, uncovered and chilled, 3 days.
• In a small bowl stir together boiling water, honey, and vinegar and cool to room temperature. Brush ducks with some honey mixture, keeping them chilled, and brush again every 20 minutes for 1 hour. Let ducks dry at room temperature 30 minutes.
• Preheat oven to 350°F.
• Pierce skin of ducks all over with a fork to allow fat to drain and help skin get crisp. Roast duck in middle of oven until mahogany brown and a meat thermometer inserted into fleshy part of a thigh registers 180°F., about 1 hour 15 minutes. Let ducks stand 10 minutes. Discard string and carefully pour out juices from cavities.
• Cut around entire breast of each duck with a sharp paring knife and carefully peel off crisp skin in large pieces. Cut skin into 2 1/2- by 1-inch strips. Cut away and discard any fat on breast meat and remove breast meat from bone. Slice breast meat diagonally into 1/4-inch-thick slices and arrange on a platter with crisp skin. Remove legs from duck and arrange on another platter. Duck meat may be reheated and skin recrisped in a 350°F. oven until just hot.
• To make scallion brushes:
• If serving mock pancakes halved, 48 scallion brushes (one for each half) will be necessary for rolling inside the pancakes. If leaving the pancakes whole, 24 scallion brushes will be needed.
• Trim roots and green parts from scallions, leaving about 2 1/2 inches of stalk. Fringe ends of scallions by cutting slits about 1/2 inch deep all around both ends of each stalk, leaving about 1 inch of solid scallion in center, and spread fringed ends gently. Put scallions in bowl of ice and cold water. Chill scallions 2 hours, or until fringed ends have curled
• Drain scallions well.
• To assemble pancakes:
• Using a scallion brush spread some hoisin sauce on a pancake (whole or half) and top with the scallion brush, some breast meat, and some crisp skin. Roll up pancake to enclosed filling. Make more pancakes with remaining scallion brushes, hoisin sauce, breast meat, and crisp skin in same manner.
• Serve duck legs on the side.

DUCK SOUP (MOCK CZARNINA) RECIPE - (3.9/5)

Steps:

• Cook neckbones in chicken broth and skim fat that rises. cook on low heat for 2- 2 1/2 hours. Add prune juice, prunes, apple butter and cinnamon stick. Add 1/4 cup vinegar or more to taste. Continue to cook until neckbones are tender. Remove neckbones from soup. Serve with noodles.

MOCK DUCK

Steps:

• Slice the beef into 1x6 inch strips. Roll up one wedge of onion in a piece of bacon, then roll a slice of beef around the whole thing. Secure with a toothpick. Repeat with remaining beef, bacon and onion.
• Heat the oil in a large skillet over medium-high heat. Sear the meat rolls in the hot oil, just until browned on the outside. Transfer the rolls to a Dutch oven or slow cooker, and pour in just enough water to cover. Tie the pickling spice in a square of cheesecloth, and place in the water. Bring to a boil, then simmer over low heat for 1 hour.
• In a small jar with a tight fitting lid, combine the cornstarch and water. Shake until no lumps remain. Remove the spice bag from the simmering broth, and discard. Stir in the cornstarch slurry. Cover, and simmer for 2 more hours.
• To serve, spoon the Mock Duck onto a plate, and remove the toothpicks. Spoon the gravy over. Happy Eating!

MOCK DUCK

Steps:

• Pound the steak all over.
• Make a dressing by combining the bread crumbs, onion, salt and pepper, mustard, savory and melted butter.
• Spread the dressing mixture over the steak and roll up like a jelly roll.
• Tie or skewer it shut and seal ends.
• Brown well in drippings.
• Place in a covered baking dish.
• Pour the gravy or soup over and bake, covered, at 325*F for about 1 1/2 hours until tender.

CHINESE-STYLE MOCK DUCK WITH NOODLES

Steps:

• Prepare noodles according to package directions. (Note: My udon had fairly elaborate directions involving: three boilings, the addition of cold water, a 5 minute "rest" after boiling, and a final rinse in cold water. Though this seemed overly fussy, I followed the directions exactly and was rewarded with the best home-cooked dry noodles/pasta I've ever eaten. So follow the directions for best results :-).).
• Rinse "duck" thoroughly. Dry with a paper towel and slice into bite-size pieces.
• Heat oil and black beans (smashed slightly) in a large pan on medium-high heat. Add the eggplant, zucchini, and "duck". Stir-fry for about three minutes, until vegetables start to soften.
• Add ginger, garlic, scallions, and chili flakes. Continue to stir-fry until the vegetables are cooked.
• Meanwhile combine sauce ingredients in a 2 c measuring cup, adding enough water to make a total of 3/4 cups sauce. Stir very well to incorporate cornstarch.
• Add sauce mixture to stir fry, reduce heat to medium and cook for about 3 minutes until it bubbles and thickens.
• Add cooked noodles to the pan and stir to combine. Serve hot.

MOCK DUCK RECIPE

Steps:

• Trim flank steak and season with salt, paprika, ginger and set aside. Melt butter and saute chopped onion and mushrooms until brown. Add bread crumbs, salt, paprika, parsley, celery and egg. Spread dressing down the middle (lengthwise)of the flank steak, fold sides up until they meet and tie in several places. Heat in a skillet 3 Tbsp. of fat. Sear the steak roll in the hot fat on all sides. Place the steak in a casserole or closely covered dish. Stir into the fat in the skillet 2 Tbsp. flour add beef broth and tomato juice or wine,bring just to a boil. Pour the sauce over the steak roll. Bake steak in a 300 deg. oven, loosely covered, for 1-1/2 hours. Makes 3-4 servings Note: If some of the dressing oozes out or if you have some left, just tuck it up next to or under the steak roll before baking.

SPICY VEGAN MOCK DUCK STIR-FRY

Steps:

• Heat the oils in a wok or large pan over medium heat. Add onions and heat 2-3 minutes.
• Add garlic and ginger, sautee for 2 more minutes.
• Add the liquid from the gluten, soy sauce, syrup, lime juice, Sambal, and chillies and heat through.
• Add gluten peices, and simmer for 2 minutes. Add vegetables and continue to simmer for 5 mintes or until vegetables are a little more than blanched.
• Serve over cooked grain or noodle of choice, and garnish with cilantro and cashews.