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Mock Duck

A roasted beefsteak stuffed with bread or crackers and optional oysters, shaped to resemble a duck.

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 salt and pepper.

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

Stuff and roast

  1. Spread the stuffing on the meat and sew it up.

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

  3. Serve and enjoy; it will resemble roast duck.

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 body of the roll and carries the stuffing while it roasts.
Bread or crackers
Makes the stuffing, soaking up juices and adding moisture and bulk inside the meat.
Oysters
Optional addition to the stuffing that adds a briny, savoury flavour.

The step that matters

Sewing up the stuffed meat. The stuffing must be fully enclosed so juices and moisture stay inside the meat while it roasts. Loose seams let the filling dry out or leak.

“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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