This classic Canadian “Mock Duck” is a clever vegetarian twist on traditional roast duck, using lean round steak stuffed with a fragrant mixture of mushrooms, celery, and onions. The dish delivers a rich, savory flavor profile with the earthy notes of dried thyme and savory blending perfectly with the beef. It’s an excellent choice for dinner parties or special family meals, offering the comforting texture of braised meat with the elegance of a stuffed presentation. Simple to prepare with pantry staples, this recipe proves that plant-forward stuffing can elevate humble cuts of meat into a gourmet experience.
Mock Duck (Canadian
Description
This classic Canadian "Mock Duck" is a clever vegetarian twist on traditional roast duck, using lean round steak stuffed with a fragrant mixture of mushrooms, celery, and onions. The dish delivers a rich, savory flavor profile with the earthy notes of dried thyme and savory blending perfectly with the beef. It&# 226;ÂÂs an excellent choice for dinner parties or special family meals, offering the comforting texture of braised meat with the elegance of a stuffed presentation. Simple to prepare with pantry staples, this recipe proves that plant-forward stuffing can elevate humble cuts of meat into a gourmet experience.Ingredients
Directions
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In a skillet, melt butter over medium heat. Add chopped onion, celery, and mushrooms. Sauté until softened and tender, about 5-7 minutes.
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Remove skillet from heat. Stir in bread crumbs, dried savory, dried thyme, salt, and pepper. Add just enough water or beef stock to moisten the mixture so it holds together when pressed.
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Place the round steak between two sheets of plastic wrap. Pound the meat gently with a mallet or rolling pin until it is an even 1/4-inch thickness.
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Remove the plastic wrap. Cut the flattened steak into 4 or 5 equal serving-sized pieces.
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Spread the stuffing mixture evenly over the meat pieces, leaving a small border around the edges.
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Starting from the widest side, tightly roll up each piece of meat. Secure the rolls with kitchen string to prevent them from unraveling during cooking.
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Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Brown the meat rolls on all sides until golden.
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Add beef stock to the skillet. Cover and simmer gently for 1 hour, turning the rolls and basting occasionally with the cooking liquid.
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Alternatively, transfer the browned rolls to a baking dish, add stock, cover with foil, and bake at 325ðF (165ðC) for 1 hour.
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Let the rolls rest for a few minutes before removing the string. Slice and serve hot.
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 term "Mock Duck" refers to the presentation style, mimicking stuffed duck breasts, but uses beef round steak.
If using lean round steak, ensure it is not overcooked to prevent toughness. The simmering or baking method helps keep it moist.
For a richer sauce, you can thicken the remaining pan juices with a cornstarch slurry after removing the meat rolls.
Kitchen string is essential for holding the rolls together. Use cotton butcher's twine, which is heat-safe.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered dish with a splash of broth.
