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Mock Duck

A stuffed beefsteak seasoned with salt and pepper, filled with bread or crackers and optional oysters, then sewn and roasted.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Bread and oyster are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 2,545 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

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

  1. Season both sides of the beefsteak with coarse sea salt and black pepper.

  2. Prepare stuffing using bread or crackers and oysters if desired.

  3. Spread the stuffing on the beefsteak.

  4. Sew the beefsteak closed.

Roast and serve

  1. Roast the beefsteak in a 350°F (175°C) oven for about an hour.

  2. Serve.

Recipe from a historical cookbook (Internet Archive).

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Bread + oystertop 13% of all pairs
    Smell alikemoderate
    Cooked together2,545 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Pepper + breadtop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Pepper + oystertop 22% of all pairs
    Smell alikelow
    Cooked together7,663 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Beefsteak
Forms the main meat that wraps around the stuffing as it roasts.
Bread or crackers
Absorbs liquid and gives the stuffing body and a soft, crumbly texture.
Oysters
Adds a briny, savoury flavour to the stuffing.

The step that matters

Sew the beefsteak closed. A tight seam keeps the stuffing inside while the meat roasts. Gaps let the filling leak out and dry or scorch in the oven.

“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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