Mock Duck in Spicy Plum Sauce Recipe
To start with, I just want to thank everyone who came to our Chinese New Year meal. It was a fantastic evening, where we all ate far too much… It’s a long way to come for some of you though, so to make sure no one is left out we thought we’d share our fabulous recipe!
For those that haven’t heard of it before, Mock Duck is the meatiest vegetarian meat alternative around. Made from wheat gluten, this has a taste and texture almost identical to real duck – and it makes fantastic duck pancakes. You can pick a tin up from your local health food shop or chinese supermarket, or even make your own. We combined it with our very own Spicy Plum Sauce, as an alternative to the traditional hoisin sauce. We also served it with oven baked noodles, just to make sure we got our dose of veg!
Mock duck in spicy plum sauce
1 tin mock duck
1 bottle St Kitts Herbery Spicy Plum Sauce
Drain the mock duck and rinse under cold water. Cut into thin strips, place in an ovenproof dish and cover with the Spicy Plum Sauce. Cover with foil and cook in oven at 180C for about 20 minutes, until hot and sauce is sticky.
Oven baked noodles
1 pack fresh noodles
1 carrot – cut into very thin strips
1 small can water chestnuts drained
1 small can bamboo shoots drained
2 or 3 mushrooms sliced
handful of mange tout cut into thin strips
1 pak choi finely sliced
small bag of beansprouts
4 tablespoons of mirin
4 tablespoons of rice vinegar
tamari soy sauce to taste
good dash of dark sesame oil
Put all veg in a baking tray with the noodles, splash lightly with the sesame oil and toss until it is all coated. Sprinkle the mirin and rice vinegar over the top, cover with foil and bake in the oven on 180C for about 20 minutes until hot. Toss the noodles mix with the soy sauce and serve with the mock duck.
If you fancy the pancakes too then see the recipe here.