Fake Duck
Seitan based fake duck
1. Make the Seitan
Make your Seitan following this recipe.
Double the amount works well for a ‘duck’ for four.
Form a big saussage shape and wrap it in cheese cloth, then in a tea towel, place in broth (brothcube, diced onion, crush garlic, allspice corns, pepper corns) and simmer for around 1 hour.
Note: if you wrap in chesse cloth, then wrap in a tea towel and bind the tea towel rather than using string you get a more even shape than the one on the picture below.
2. Make the sauce
Over night soak 1/2 cup dried shitake and black trumpet mushrooms in 2 cups water. Boil the mushrooms until liquid has reduced to around 1/2 cup.
Make the basic sauce
- 2 tsp mirin
- 2 cloves finely minced garlic
- 1 bsp grated ginger
- 1/4 cup maple or agave syrup
- 1/ 4 cup soy sauce
- 1/2 cuyp gochuang
- 1/2 cup chili flakes
- Juice of 1/2 lime
- 1 tsp smoked paprika (pimenton)
- 1 tsp sweet paprika
- 1/2 tsp smoked water
Take half of the sauce above and blend with the mushrrom cooking water, 1/4 cup coriander stems/leaves and set aside. It should be a thick paste.
Take the other half of the sauce and add 2 Tbsp sesame oil.
3. Wrap the ‘duck’
Soak 2 large beencurd sheets. Wrap the duck in both sheets, spreading the mushroom paste in between the layers.
The, using a brush, spread some of the sauce on the top beencurd layer.
4. Bake
Bake at 220C with fan for 30–40 mins, frequently pasting / brushing with more sauce. Be carerful when turning the thing around it tends to fall apart.
Eventually the bean curd should be all crispy.
5. Serve
Slice, serve with greens (asian greens, spinach, broccoli) and rice. If you have some sauce left over it will go with it.
While I have made modifications this recipe is heavily based on the these, which I recommend you watch:
