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Home Dish California Farm Seitan Mock Duck in Sauce

California Farm Seitan Mock Duck in Sauce

Name: How to cook California Farm Seitan Mock Duck in Sauce - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 people, 8 mock duck breasts
Cuisine: Us

Introduce

Chef :

Hobby Horseman

California Farm Seitan Mock Duck in Sauce

Dried apples, sage, garlic and mushrooms soaked in vegetable broth, and fresh plums cooked in red wine make the plum duck sauce for this vegan mock duck specialty. A whole duckbreast weighs close to a pound, this recipe is for two quarter pound duck breasts per person.

Ingredient

Food ration :

4 people, 8 mock duck breasts

Cooking time :

Overnight + 30 min prep, 4 min deep fry

1 Cup

wheat berries (200 grams) to make 2 cups of spelt wheat flour, or 2 cups regular whole wheat flour

1/2 Cup

cold vegetable broth (150 grams)

1/2 cup

red wine

1 Tbs

rice vinegar (12 grams)

1 Tbs

sweet paprika powder

2 Cups

cold vegetable broth (200 grams)

Tbs

Light soy sauce

Tbs

Dark soy sauce (ketjap)

Tbs

Hoisin sauce

2 cloves

elephant garlic, peeled and pureed

4 slices

Dried apple, soaked in vegetable broth till soft

Tbs

Dried sage

Dried wood ear mushrooms, soaked in vegetable broth till soft

dried shiitake mushrooms, soaked in vegetable broth till soft

Fresh plums or 8 preserved plum wedges

1 Tbs

Rice vinegar

2 Tbs

Plum or rosehip jam

2 Tbs

warm honey

1 quart

peanut oil for deep frying, to be filtered and reused

Cooking instructions

* Step 1

Make stringy gluten called seitan. Grind cup of wheat berries on fine setting, makes 2 cups of wheat flour, (or use 2 cups of regular whole wheat flour), mix with 1/2 cup of ice cold vegetable broth, 1/4 cup cold red wine, Tbs sweet red paprika powder, Tbs rice vinegar, make into firm doughball.

* Step 2

Add cold broth to develop the gluten overnight. Wash the dough a few times with the cold broth till seitan smells no longer starchy and feels like fresh tender duck meat. Save broth. Make four mock duck breast shapes on flour dusted surface.

* Step 3

Make the duck sauce: soak dried mushrooms and dried apples in broth till soft. Use food processor to make puree of garlic cloves, apple, sage and mushrooms, thin and thick soy sauces and hoisin. Quarter 2 fresh plums, simmer in 2 Tbs red wine, 5 minutes, add to the mix in the food processor, pulse till you have a nice spreadable thick plum sauce. Add Tbs red wine if you need a thinner sauce.

* Step 4

Dust flour mock duck seitan and roll out in thin strips on a floured surface to make 8 duck breast rolls. Sautee each sheet in oiled cast iron skillet, 1 minute each side. Spread 1 to 2 full Tbs duck sauce on top of each.

* Step 5

Roll mock duck breast tight in a roll, close with tooth pick, let rest 30 minutes. Preheat oven to 400F degrees, bake till crisp, about 40 minutes. Make glaze, remove tooth picks, apply glaze after 35 minutes. You can also deep fry the mock duck, it makes them more crispy, see below.

* Step 6

Preheat peanut oil to 325F degrees, slide 4 mock duck breast rolls in hot peanut oil at a time, fry till crisp, about 8 minutes. Drain, remove tooth picks. Make glaze of warm honey, rice vinegar and duck sauce, rub one teaspoon on each, serve on a bed of steamed vegetables. Enjoy.