Mock Duck Recipe That’s Really Easy

Mock duck is something I’ve seen on menus at Asian restaurants for years. After finally ordering some at a popular place in my neighborhood, I figured I should try making the meal myself.

For the record, it’s sort of already made. You do need to cook it for a few minutes, but technically you could probably eat it straight out of the can. Just don’t. It’s pretty gross that way.

Click Here for Notecard Version of Recipe

What Is Mock Duck?

It’s a meat substitute that is probably one of the oldest out there. Seriously, it dates back to the middle-ages. It doesn’t taste like any specific kind of meat, but, in my opinion, it does taste meaty. I’m not sure if that makes any sense, but I don’t think plant-based burgers taste much like meat at all.

By comparison, this is way better. Mock duck itself is made of gluten, water, non-GMO soy sauce, sugar, and salt. There could also be some oil in it. The specific mock duck in today’s recipe only has cooking oil and that goes directly in the pan, it’s not part of the fake meat.

*This post contains affiliate links to Amazon and I get a really tiny commission if you go and buy something I’m listing below. I’m serious, it’s like, a really, really, tiny commission.

What You Need to Make It

What it is	Name	Where to Buy
Cookware	Can opener	Amazon
Cookware	Large mixing bowl	Amazon
Cookware	Spatula	Amazon
Cookware	Slotted spoon	Amazon
Cookware	Wok Pan or Similarly Large Wide Pan	Amazon
Cookware	Pyrex Measuring Cup	Amazon
Cookware	Measuring Spoons (various lengths)	Amazon
Cookware	Cling wrap	Amazon
Cookware	Saucepan	Amazon
Cookware	Wooden spoon	Amazon
Cookware	Measuring Cup (1 cup)	Amazon
Ingredient	Imitation Roast Duck from Companion, 29 ounces	Store
Ingredient	2/3 Cup Hoisin Sauce	Store
Ingredient	1 tbsp minced ginger	Store
Ingredient	2 tbsp minced garlic	Store
Ingredient	1 tsp sesame oil	Store
Ingredient	2 tbsp honey	Store
Ingredient	2 tbsp soy sauce	Store
Ingredient	2 tbsp rice wine	Store
Ingredient	1 cup (dry) of jasmine rice	Store
Ingredient	1-1.5 tbsp canola oil	Store

The Mock Duck Recipe

Here’s a step-by-step recipe for making it. If you want the quick notecard version, click here:

Step 1

Measure out 2/3 cup of hoisin sauce into the large mixing bowl. Scrape as much as you can out of the measuring cup with a spatula into the bowl.

Step 2

Grab your minced ginger and measure out 1 tablespoon of that into the large bowl. Doesn’t hurt to mix it around a little bit.

Step 3

Find some soy sauce for this part of the mock duck recipe and measure 2 tablespoons of that into the mixing bowl.

Step 4

After that, you’ll need to throw 2 tablespoons of garlic in there.

Step 5

Then, measure out 1 tsp of sesame oil and 1.5 tablespoons of rice vinegar. Throw both of those into the mixing bowl.

Step 6

Lastly, throw 2 tablespoons of honey in there. Then, mix everything around really well before getting to the mock duck.

Step 7

Open up your can of imitation roast duck and drain all of the liquid out of it. Dump the duck into the marinade and mix everything around in there. Cover and refrigerate for 2-6 hours so the marinade can really soak in there.

Step 8

Once you’re about half an hour away from cooking the mock duck, put 1 cup of jasmine rice into a saucepan with 1.5 cups of water. Bring the water to a boil, then set the heat to low and cover for about 16 minutes.

Try and time it so the rice is just getting done once your mock duck is. Make sure to stir the rice while it’s boiling. Although this just happens briefly, you want to avoid getting a bunch of rice stuck to the bottom of the pan right at the beginning of cooking it.

Once the rice is done, uncover and stir it. You can set it aside for now. Consider keeping it covered after stirring just to keep the heat in.

Step 9

Put 1 to 1.5 tablespoons of canola oil in a large pan, ideally a wok pan or something similar. Set the pan to medium-high heat and after about a minute of warming it up, use a slotted spoon to start putting the mock duck into the pan from the bowl of marinade.

You don’t want to pour all the marinade into the pan, just whatever stays on the duck when it’s transferred. Speaking from experience, trying to cook with all the marinade in there can be messy and a little dangerous.

Cook for 5-7 minutes while frequently stirring it around in the pan.

Step 10

Once it’s done, serve it with the rice and some lettuce on the side in a large bowl or on a plate.

Notecard Version

Measure 2/3 Cup Hoisin Sauce, 1 tbsp minced ginger, 2 tbsp minced garlic, 1 tsp sesame oil, 2 tbsp honey, 2 tbsp soy sauce, and 2 tbsp rice wine into a large mixing bowl. Stir.

Drain all liquid from the 29 ounce can of imitation duck meat into your sink. Then, put the fake duck into the marinade and stir around. Make sure the mock duck gets thoroughly coated.

Cover the bowl with cling wrap and refrigerate for 2-6 hours. Once you’re about half an hour away from removing it from the fridge, cook the rice.

Put 1 cup of jasmine rice and 3 cups of water into a saucepan and boil it on high heat for 12-15 minutes. Once most of the water is cooked out, lower the heat all the way so it keeps cooking but slowly.

Remove the marinating mock duck from the fridge. Then, set a wok or similar sized pan on the stove and set it to medium-high heat. Put about 1 tablespoon of canola oil in there.

Using a slotted spoon, put all the pieces of fake duck into the pan. Do not include any more marinade than what comes with the pieces. Throw out the excess marinade.

There ya have it, folks. This mock duck recipe is finished and tastes pretty good. Try making it yourself and leave a review of what you think!