I’ve often wondered how mock duck was made. I knew what it was – wheat gluten – but never knew what the process involved. I finally decided to do a little research only to realize that mock duck is basically a dumpling. It’s also very easy to make. I found a recipe on a site called, Ma Cooks! and used this as the springboard for this recipe.You’ll notice by the garlic, cumin and oregano, that this mock duck is destined for a Latin American theme. In fact, I hope to use it to make green chile enchiladas.
Jeff returned yesterday from a conference in Albuquerque and upon my most pointed request, carried with him five giant tubs of frozen chiles. If you have never used frozen New Mexican chiles before, I highly recommend urging any friend traveling to the Southwest to traffic for you as much as they can carry. The Bueno Foods website will deliver six small containers for $25 dollars plus a $50 dollar delivery fee! I’m sure there are many New Mexican transplants who are willing to pay this exorbitant fee.
- 3 cups wheat gluten
- 1/2 cup rice flour
- 1 1/2 cups water
- 2 tsp. salt
- 1 Tbs. canola oil
- 1 large onion, diced
- 1 large clove garlic, minced
- 1 tsp. cumin
- 1 tsp. oregano
- 1 tsp. hot pepper flakes
- freshly ground black pepper
Mix the gluten, rice flour, salt and water together. Knead briefly until the gluten strands develop. Let the dough rest while you prepare the stock.
Use a stock pot to saute onions in the canola oil until translucent, add garlic and spices. Cook for a minute until the spices and garlic are lightly cooked and giving off aroma.
Add four cups of water to the stock pot and bring to a boil.
Lightly knead the mock duck dough and break into six to eight pieces. Once the stock comes to a boil, lower the heat to a simmer, place the mock duck dough into the water, cover and slowly simmer for about an hour.
Once it is finished, it can be sliced and added to any dish calling for chicken. I would caution you not to use it in really wet dishes as the texture gets a little mushy.