Skip to main content
Main

Mock Duck

A mock duck made by stuffing and rolling a round steak, then roasting.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
Jump to recipe ↓

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. Prepare the stuffing as you would for turkey.

  2. Spread the stuffing evenly over the round steak.

  3. Roll up the steak tightly and tie it with kitchen twine.

Roast

  1. Roast in a 350°F (175°C) oven for 30 to 45 minutes.

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

What each ingredient does

Round steak
Forms the outer wrap that holds the stuffing and cooks into tender, sliceable meat.
Stuffing
Adds flavor and moisture inside the roll while the steak cooks around it.

The step that matters

Rolling and tying the steak tightly. A loose roll lets stuffing spill out and cook unevenly, and gaps can leave parts of the steak thinner and drier. A firm, even roll with snug twine keeps the filling contained and the slices neat.

“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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes