📝 About This Recipe
Originating from the sophisticated vegetarian traditions of Chinese Buddhist temples, this 'Mock Duck' is a marvel of culinary engineering. By layering seasoned wheat gluten (seitan) with delicate bean curd skin, we recreate the distinct contrast between succulent 'meat' and crispy 'skin' without using any animal products. Braised in a rich, aromatic soy-based master sauce, this dish offers a savory, umami-packed experience that has fooled and delighted diners for centuries.
🥗 Ingredients
The 'Duck' Base
- 2 cups Vital Wheat Gluten (high protein content is essential)
- 1.5 cups Warm Water
- 4 large sheets Dried Bean Curd Skin (Yuba) (circular or rectangular, for the 'skin')
- 1 teaspoon Five-Spice Powder
- 1 teaspoon Mushroom Seasoning (or granulated vegetable bouillon)
The Braising Liquid
- 3 tablespoons Light Soy Sauce (for saltiness and depth)
- 2 tablespoons Dark Soy Sauce (primarily for the deep mahogany color)
- 1 tablespoon Shaoxing Rice Wine (dry sherry is a good substitute)
- 1 small piece Rock Sugar (about 1 tablespoon; provides a glossy sheen)
- 2 whole Star Anise
- 3 slices Ginger (smashed)
- 2 cups Vegetable Stock (low sodium preferred)
Frying and Finishing
- 1/2 cup Peanut Oil (for shallow frying)
- 1 teaspoon Toasted Sesame Oil (for the final glaze)
- 1 small bunch Coriander (Cilantro) (for garnish)
👨🍳 Instructions
-
1
In a large mixing bowl, whisk together the vital wheat gluten, five-spice powder, and mushroom seasoning until well combined.
-
2
Gradually pour the warm water into the dry mix. Stir with a spatula until a rough dough forms, then knead for 3-5 minutes until the gluten becomes elastic and rubbery. Let it rest for 15 minutes.
-
3
Cut the gluten dough into small, thin strips or irregular bite-sized nuggets. Steam these pieces over high heat for 20 minutes to set the structure. They will expand and become spongy.
-
4
While the gluten is steaming, rehydrate the bean curd sheets by dipping them briefly in warm water until pliable. Pat dry with a kitchen towel.
-
5
Lay one bean curd sheet flat. Place a portion of the steamed gluten pieces in the center. Fold the sheet tightly around the gluten to form a rectangular 'parcel' roughly the size of a small steak.
-
6
Repeat the process with the remaining sheets and gluten. Use a little cornstarch slurry (cornstarch mixed with water) to seal the edges of the bean curd skin if necessary.
-
7
Heat the peanut oil in a wok or heavy-bottomed skillet over medium-high heat. Carefully place the parcels seam-side down in the oil.
-
8
Fry for 3-4 minutes per side until the bean curd skin is golden brown, bubbly, and crisp. Remove the parcels and drain on paper towels.
-
9
Wipe out the excess oil from the wok, leaving about a tablespoon. Add the ginger and star anise, stir-frying for 30 seconds until fragrant.
-
10
Pour in the vegetable stock, light soy sauce, dark soy sauce, Shaoxing wine, and rock sugar. Bring the liquid to a gentle simmer.
-
11
Place the fried parcels into the braising liquid. Cover and simmer on low heat for 15-20 minutes, turning once halfway through to ensure even color and flavor absorption.
-
12
Remove the lid and increase the heat to medium-high. Spoon the sauce over the 'duck' repeatedly as it reduces. Once the sauce has thickened into a glossy glaze that coats the parcels, remove from heat.
-
13
Drizzle with toasted sesame oil for a nutty aroma and extra shine.
-
14
Let the duck rest for 5 minutes, then slice into 1-inch thick strips using a very sharp knife to maintain the layers.
-
15
Arrange on a platter, pour over the remaining glaze from the pan, and garnish generously with fresh coriander.
💡 Chef's Tips
For the best texture, ensure the gluten dough is kneaded thoroughly to develop those 'meaty' strands. If you can't find dry bean curd sheets, look for 'frozen yuba' in Asian grocery stores, which is often more supple. Be careful not to over-fry the parcels; the goal is a golden crispness, not a hard crunch, as they need to absorb the braising liquid later. Always use dark soy sauce for this dish—it provides that iconic 'roasted duck' look that light soy sauce cannot achieve. To make it ahead of time, braise the duck and store in the fridge; the flavors actually deepen after a day of resting.
🍽️ Serving Suggestions
Serve alongside steamed bok choy or gai lan drizzled with oyster sauce (or vegetarian mushroom sauce). Pair with fluffy jasmine rice to soak up the rich, savory braising glaze. For a traditional touch, serve with a side of pickled ginger or sweet plum sauce for dipping. Accompany with a pot of hot Oolong or Pu-erh tea to cleanse the palate between bites. Can be served cold as an appetizer, which is a common practice in Shanghainese cuisine.