Mock Duck
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Prepare a dressing similar to that used for ducks.
Spread the dressing on the flank steak.
Roll the steak tightly and tie it with string to hold its shape.
Bake
Place the rolled steak in a pan with a little water and lard.
Sprinkle with pepper and coarse sea salt.
Bake in a 350°F (175°C) oven until cooked through.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Flank steak
- Forms the main body of the dish, rolled around the dressing and cooked until tender.
- Dressing for ducks
- Adds moisture and savory flavor inside the rolled steak as it cooks.
- Lard
- Adds fat that helps the surface brown and keeps the meat from drying out.
The step that matters
Rolling and tying the steak. A loosely rolled or untied steak can unroll and let the dressing leak out during baking. Rolling it tightly and securing it with string holds the shape so the filling stays inside and the meat cooks evenly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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