Mock Duck Recipe

Mock Duck Recipe

History of the Recipe:
The concept of mock duck originated in China, where it was created to provide a vegetarian alternative to duck meat. It was traditionally made using gluten, which gives it a chewy and meat-like texture. Mock duck has since become popular in various cuisines around the world, especially among vegetarians and those looking to incorporate more plant-based options into their diet. Despite its name, mock duck does not taste like duck but offers a delicious and satisfying vegetarian alternative.

Fun Facts:
- Mock duck is often made with gluten, which is the protein found in wheat. This gives it a texture similar to meat when cooked and seasoned properly.
- In some Asian cuisines, mock duck is commonly used in vegetarian versions of classic dishes such as Peking duck.
- Mock duck is versatile and can be used in various recipes, including stir-fries, curries, and sandwiches.

- 1 tenderloin (can be made with gluten or seitan)
- For the stuffing:
- 1 cup breadcrumbs
- 1/2 cup chopped onions
- 1/2 cup chopped celery
- 2 cloves of garlic, minced
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried sage
- Salt and pepper to taste
- 1 onion, diced
- 1 turnip, diced
- 1 carrot, diced
- 2 cups vegetable stock or water
- 1 bouquet garni (made of parsley, 1 bay leaf, and 3 cloves)
- 1 tablespoon flour
- Cooking oil for browning the mock duck

1. Start by preparing the stuffing for the mock duck. In a mixing bowl, combine the breadcrumbs, chopped onions, celery, minced garlic, parsley, dried thyme, dried sage, salt, and pepper. Mix well until all ingredients are evenly incorporated.

2. Lay the tenderloin flat on a board and remove any excess fat. Spread the stuffing mixture evenly over the meat. Roll the tenderloin and tie it securely with white twine. Turn in the ends to make it even and shapely.

3. Preheat the oven to 325°F (165°C). In a baking pan, place the diced onion, turnip, and carrot to create a bed of vegetables. Then, place the rolled mock duck on top of the vegetables.

4. Pour enough vegetable stock or water into the pan to cover it one inch deep. Add the bouquet garni composed of parsley, bay leaf, and cloves. Cover the pan with another pan or aluminum foil and place it in the preheated oven.

5. Let the mock duck cook slowly for four hours, basting it frequently. Alternatively, you can cook it in a covered pot on the stovetop over low heat. The key is to cook the mock duck slowly to ensure that it becomes tender and flavorful.

6. Once cooked, remove the vegetables from the pan and strain the juices to separate them from any solids. Set aside.

7. In a separate pan, heat a tablespoon of cooking oil. Add one tablespoon of flour and cook it until it turns brown, stirring constantly. This will act as a roux to thicken the gravy.

8. Slowly pour the strained juices from the mock duck into the pan with the roux, whisking continuously to prevent lumps from forming. Cook the gravy over medium heat until it thickens to your desired consistency.

9. Slice the mock duck and serve it with the thickened gravy.

Similar Recipe Dishes:
1. Vegetarian Peking Duck: Use the cooked mock duck slices as a filling for Chinese pancakes along with hoisin sauce, cucumber, and scallions. Roll them up and enjoy a vegetarian version of this classic Chinese dish.

2. Mock Duck Stir-Fry: Slice the cooked mock duck and stir-fry it with your favorite vegetables and sauce. Serve it over steamed rice or noodles for a delicious and satisfying meal.

3. Mock Duck Curry: Prepare a spicy coconut curry sauce and add sliced mock duck to the simmering sauce. Serve it with steamed jasmine rice or naan bread for a flavorful vegetarian curry experience.



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