Anyone have any great recipes with mock duck?

Question

I'm tired of all the same ol noodle dishes I've been preparing with it lately!

Answer 1

Mock duck is great stuffed with mock turtle.  

Answer 2

The dried lotus leaves lend a particular flavor and aroma to these savory packages. It is often suggested that aluminum foil or cooking parchment can be used instead, but I think it's worth your while to find lotus leaves. They are cheap and store for ages, and are easy to find in any Chinese or Asian grocery store.

Have ready:

1 and 1/2 c. raw glutinous (sticky) white rice, soaked 1-8 hours in 2 and 1/4 c. cold water

3 lotus leaves, soaked 1 hour in hot water to cover, then drained and wiped dry, and cut in half

white string or twine

roasted sesame oil for brushing the leaves

Filling Ingredients:

2 (10 oz.) cans vegetarian "roast duck" (braised gluten-- mun chai'ya

10-12 medium-sized dried Chinese mushrooms, soaked, stemmed, and chopped

1 medium carrot, scrubbed and diced small

2 T. chopped vegetarian "ham" or veggie "Canadian (back) bacon"

1 T. dry sherry

1 T. light soy sauce

1/2 T. EACH minced fresh ginger and garlic

1 tsp. roasted sesame oil

Rice Flavoring:

2 T. light soy sauce

1 T. dry sherry

1 T. roasted sesame oil

1/2 tsp. salt

Bring the rice and soaking water to a boil in a heavy-bottomed medium pot with a tight lid. Turn down to low and cook for 35 minutes. Set aside.

If using the canned vegetarian "roast duck", remove it to a colander and rinse it well. Chop the vegetarian "roast duck" or braised gluten into small chunks. In a large wok or heavy skillet, stir-fry the Filling ingredients together over high heat until they are well-mixed and fragrant. Remove from heat. Add the cooked rice and the Rice Flavorings and mix well.

Brush the insides of the lotus leaf halves with roasted sesame oil. Pile one sixth of the filling in the middle of each leaf and press it together well. Fold the edges of the leaf in to make a tight package. Tie each package with white string or twine, as you would a package. Place the packages on an oiled plate or steam basket and steam for 15 minutes over plenty of boiling water.

Remove the string or twine before serving the packages. They are good hot or at room temperature.

BRYANNA'S STIR-FRIED VEGETARIAN "DUCK" WITH CHILI, BELL PEPPER AND BLACK BEANS Serves 2 to 4

Ridiculously easy to make, with outstanding flavor and appearance.

1 (10 oz.) can vegetarian "roast duck" (braised gluten [seitan]-- mun chai'ya), rinsed and drained and cut into small chunks

1 T. cornstarch

1 T. oil

Vegetables:

1/2 a large red bell pepper, seeded and cut into 1/2" squares

1/2 a large green bell pepper, seeded and cut into 1/2" squares

4 green onions, cut in 1" lengths

1 T. fermented black beans

2 cloves garlic, minced

1/4 tsp. dried red chili flakes

Cooking Sauce:

1/2 c. vegetarian broth

1 T. dry sherry

1 T. light soy sauce

1 tsp. light unbleached sugar

1 tsp. cornstarch dissolved in 1 T. cold water

Mix the cubes of "duck" or "oyster sauce"-coated tofu with the 1 T. cornstarch. Heat a large wok or heavy skillet over high heat. When hot, add the 1 T. oil. When the oil is hot, add the "duck" or tofu. Brown in the hot oil. Immediately add the vegetables (including the garlic, black beans and chili flakes). Stir-fry for 2 or 3 minutes. Add the Sauce ingredients, EXCEPT for the dissolved cornstarch. Heat to boiling. Stir in the dissolved cornstarch and stir until thickened. Serve immediately.