Mock Duck Thai Curry-style

Today I decided to put to use the can of mock duck my BFF sent me the other day. I asked for some suggestions on a previous post, but after some googling I ended up going with something different.

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Apparently the canned taste doesn’t mix well with an orange sauce, and making a confit is super time consuming. I just wasn’t up to that today. But a nice curry on the other hand…

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I didn’t have all the ingredients I wanted, but I thought onions & garlic were a good start.
1 C chopped onion, 6 cloves of garlic.

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Add them to the bowl of a food processor with 1/4 tsp ginger powder, 2 tsp turmeric, 1/8 tsp cumin, a sprinkle or two of cayenne, and 2 Tbsp of vegetable oil – like how I actually measured this time??

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Process. It doesn’t have to be completely smooth, but I recommend processing for 30 seconds, then scraping down the sides and processing another 30 seconds to 1 minute.

Now set it aside, and heat 1 Tbsp vegetable oil in a medium sauce pan over medium heat and add…

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1/2 to 1 C each chopped celery, green onion and bell pepper, 1 bay leaf and 1 tsp of whole coriander. If you are using coriander powder, add it with the spices in the garlic & onion mixture.

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Now for the mock duck. I know what you’re thinking – it looks so good you’d like to eat it straight from the can and drink that luscious sauce, too. But…

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let us, instead, drain and rinse the meat analogue. If the pieces are big, tear them into more manageable pieces.

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Add to the veggies.

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Add the onion & garlic mixture. And lest you think there is not enough fat yet, what with only 3 measly tablespoons of oil so far,

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add one can of full fat coconut milk.

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Stir. Taste it, in case you might want to add more spices. It seems to take a lot of cayenne to heat up all that coconut milk. I also thought it needed salt, but I didn’t want to ruin the color with soy sauce until after I took pictures!

Now, let that simmer while you cook your rice, according to instructions. Whatever kind you want – white, brown, sticky, jasmine. Whatever.

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Serve the curry over rice, after removing the bay leaf! I ate the whole coriander, not sure how I feel about that…it kind of grew on me towards the end, but next time I’d probably use powder.

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The sauce was pretty mild and slightly sweet, like when I get scared and order a 3 at a Thai restaurant, even after I added more cayenne, twice. I also added Kikkoman Teriyaki marinade & sauce. It’s still a soy sauce, but not quite as salty, and it has a teeny tiny hint of sweetness. Yum.

Next time I hope to have lemongrass on hand, along with fresh ginger and basil. Oh yes, there will be a next time.

0 thoughts on “Mock Duck Thai Curry-style

    • Haha, I know right, they like to put textures on the fake stuff at the Asian market.
      If I buy it again, I think I will try the confit, though. I looked at the recipes for vegetable confit and I think that could work for mock duck, but it takes TONS of oil and hours.

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