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Mock Duck

A dish of steak stuffed with duck stuffing, coated in egg and butter, baked in a pan with water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Egg and butter are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. 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. Pound the steak slightly.

  2. Place a layer of stuffing between the slices of steak.

  3. Skewer the steak together.

  4. Rub the beaten egg and bits of butter over the steak.

Bake and serve

  1. Place the steak on a grate in a pan, ensuring it is raised from the bottom.

  2. Cover the bottom of the pan with water.

  3. Bake at 350°F (175°C) for about one hour, basting often.

  4. Thicken the gravy before serving.

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. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Steak
Forms the meaty body of the dish, which is tenderised by light pounding and slow baking.
Stuffing
Adds bulk and flavour between the steak slices and absorbs juices as the dish bakes.
Beaten egg
Binds the outer surface and helps it brown during baking.
Butter
Adds fat that enriches flavour and promotes browning on the surface.

The step that matters

Basting during baking. Basting often keeps the surface moist and helps it brown evenly, since the steak is cooked for a long time in a dry oven environment.

“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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