Mock Duck

Mock duck is a classic comfort dish that has nothing to do with actual duck. Round steak gets pounded thin, spread with a savory stuffing of sauteed onion, celery, and mushrooms bound with breadcrumbs, then rolled up, browned, and braised for an hour until the tough cut turns fork-tender.

The name comes from how the finished rolls look sliced: the spiral of stuffing inside the dark braised meat resembles a rolled duck breast. Savory and thyme in the stuffing add herby depth that, when combined with the mushrooms, gives each slice a rich, almost poultry-like flavor.

Pounding the round steak to ¼ inch is what makes these rolls possible. Thick steak can’t be rolled tightly and takes forever to become tender. Thin cutlets wrap easily around the stuffing and braise down to a soft, shreddable texture in just an hour. Browning the rolls first builds a caramelized crust that adds flavor to the braising liquid.

Chef Tips

• Tie the rolls with kitchen string at both ends and the middle. Toothpicks alone won’t hold them during the long braise.
• Use veal stock if you can find it. It has more body and gelatin than beef stock, which creates a richer braising liquid.
• Turn and baste the rolls occasionally during braising so they cook evenly and don’t dry out on top.
• Let them rest 5 minutes before slicing for cleaner cuts through the stuffing spiral.

Variations

• Add a tablespoon of Dijon mustard spread on the meat before the stuffing for a sharper flavor.
• Use flank steak instead of round steak for a slightly more tender result.
• Stir cream into the braising liquid at the end for a rich gravy to spoon over the sliced rolls.