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Mock Duck

Mock Duck recipe image
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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 206.8
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
  • 1 Onion;chopped
  • 1/2 cup Celery;chopped
  • 1/2 cup Mushroom;chopped
  • 1 tablespoon Butter
  • 3/4 cup Dry bread crumbs
  • 1/2 teaspoon Savory,dried
  • 1/4 teaspoon Thyme,dried
Directions
  1. 1
    In a skillet, melt butter over medium heat and sauté chopped onion, celery, and mushrooms until softened and translucent, about 5-7 minutes.
  2. 2
    Remove the skillet from heat and stir in dry bread crumbs, dried savory, dried thyme, salt, and pepper to taste.
  3. 3
    Add just enough water or stock to the vegetable mixture to moisten the bread crumbs, creating a cohesive stuffing.
  4. 4
    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.
  5. 5
    Cut the flattened steak into 4 or 5 equal serving-sized pieces.
  6. 6
    Spread the stuffing mixture evenly over the surface of each steak piece, leaving a small border around the edges.
  7. 7
    Roll up each piece tightly from the widest side into a roulade.
  8. 8
    Secure each roll with kitchen twine or toothpicks to hold the shape during cooking.
  9. 9
    Heat vegetable oil in a large skillet over medium-high heat and brown the rolls on all sides until golden.
  10. 10
    Pour beef stock into the skillet, ensuring the liquid comes about halfway up the rolls.
  11. 11
    Cover the skillet and simmer gently for 1 hour, turning the rolls occasionally and basting with the pan juices.
  12. 12
    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.

Keywords: mock duck, vegetarian, steak roulade, stuffed steak, mushroom stuffing, herb stuffing, beef stock, simmered meat, comfort food, holiday dinner, special occasion, vegetable stuffing, thyme, savory herb, bread crumbs, rolled meat, main course, international cuisine, home cooking, easy gourmet
Read it online: https://www.chefs-mate.com/recipe/mock-duck-2/