This Mock Duck recipe transforms humble round steak into a sophisticated centerpiece, perfect for special occasions or when you want to impress guests with a twist on tradition. The tender meat is pounded thin and rolled around a fragrant stuffing of sautéed onions, celery, and mushrooms, seasoned with dried savory and thyme. As it simmers gently in rich beef stock, the flavors meld beautifully, creating a moist and aromatic dish that feels luxurious yet comforting. The bread crumb coating adds a subtle texture, while the herbs provide an earthy depth that complements the savory profile. ItâÂÂs an excellent choice for holiday dinners or weekend gatherings, offering a hearty, satisfying experience without the complexity of traditional poultry dishes. Serve with roasted root vegetables for a complete meal.
Mock Duck
Description
This Mock Duck recipe transforms humble round steak into a sophisticated centerpiece, perfect for special occasions or when you want to impress guests with a twist on tradition. The tender meat is pounded thin and rolled around a fragrant stuffing of saut&# 195;©ed onions, celery, and mushrooms, seasoned with dried savory and thyme. As it simmers gently in rich beef stock, the flavors meld beautifully, creating a moist and aromatic dish that feels luxurious yet comforting. The bread crumb coating adds a subtle texture, while the herbs provide an earthy depth that complements the savory profile. ItâÂÂs an excellent choice for holiday dinners or weekend gatherings, offering a hearty, satisfying experience without the complexity of traditional poultry dishes. Serve with roasted root vegetables for a complete meal.Ingredients
Directions
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In a skillet, melt butter over medium heat and sauté chopped onion, celery, and mushrooms until softened and translucent, about 5-7 minutes.
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Remove the skillet from heat and stir in dry bread crumbs, dried savory, dried thyme, salt, and pepper to taste.
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Add just enough water or stock to the vegetable mixture to moisten the bread crumbs, creating a cohesive stuffing.
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Place 1 lb round steak between sheets of plastic wrap or parchment paper and pound with a mallet to an even 1/4 inch thickness.
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Cut the flattened steak into 4 or 5 equal serving-sized pieces.
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Spread the stuffing mixture evenly over the surface of each steak piece, leaving a small border around the edges.
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Roll up each piece tightly from the widest side into a roulade.
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Secure each roll with kitchen twine or toothpicks to hold the shape during cooking.
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Heat vegetable oil in a large skillet over medium-high heat and brown the rolls on all sides until golden.
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Pour beef stock into the skillet, ensuring the liquid comes about halfway up the rolls.
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Cover the skillet and simmer gently for 1 hour, turning the rolls occasionally and basting with the pan juices.
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Alternatively, transfer the rolls to a baking dish, pour stock over them, cover with foil, and bake in a 325ðF (163ðC) oven for 1 hour.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 206.8kcal
- % Daily Value *
- Total Fat 4.8g8%
- Saturated Fat 2.2g12%
- Cholesterol 8.1mg3%
- Sodium 316.8mg14%
- Total Carbohydrate 36.1g13%
- Dietary Fiber 4.0g16%
- Sugars 1.2g
- Protein 6.5g13%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The original recipe lists this as a vegetarian dish, yet includes round steak. This is a "Mock Duck" preparation traditionally made with meat to mimic the texture and flavor profile of duck. If a strictly vegetarian version is desired, substitute the steak with thick slices of seitan, portobello mushroom caps, or a firm tofu block.
For best results, let the rolls rest for 5 minutes after cooking before slicing to allow the juices to redistribute.
You can use vegetable stock instead of beef stock for a lighter flavor or to keep the dish vegetarian-friendly if using a meat substitute.
If the stuffing seems too dry, add more liquid one tablespoon at a time until it holds together when pressed.
