Mock Duck (Stuffed Steak)

Beef Recipes | 7 comments

Who said you needed a chicken or a turkey to give you the excuse for stuffing? Here is a recipe for stuffed steak. My Mom used to make this for us when we were kids. It is supposed to look like a duck. I don’t think it looks anything like a duck, but it is good! Nice with mashed potatoes and peas.

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Mock Duck (Stuffed Steak)

Joan Donogh
Steak rolled around a bread stuffing and baked.
3.50 from 2 votes
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Course Main
Cuisine American
Servings 6


  • 1 1/2 pounds round steak about 3/4 inch thick
  • 1 1/2 cups soft breadcrumbs
  • 1 teaspoon parsley
  • 1 teaspoon thyme
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 small onion chopped
  • 1 1/2 tablespoons melted butter first amount
  • 1 cup boiling water
  • 2 tablespoons melted butter 2nd amount
  • 2 1/2 tablespoons flour
  • 1/3 cup cold water


  • Pound the steak with a meat pounder to tenderize and flatten it.
  • Mix the breadcrumbs, parsley, thyme, salt, pepper, onion and 1 1/2 tablespoons of melted butter together to make a stuffing.
  • Spread the stuffing mixture, like a log, down the center of the steak. Bring the sides of the steak around the stuffing, so that you have a tube (like a stuffed cannelloni).
  • Tie the steak tube so that it stays in shape. Place in a small roasting pan. Mix the boiling water and remaining butter, and pour over the "duck".
  • Cover and bake at 325 degrees F. for 2 1/2 hours. Remove to a platter.
  • To make gravy, pour the pan juices into a small saucepan. Make a paste with the flour and cold water and whisk into the saucepan. Heat and stir until thickened. Makes 4 to 6 servings.



  1. Anne Ross canada

    5 stars
    I used to make mock duck but it’s been about 30 years since I last made it
    Tried this recipe and it was excellent tasted just like I remember but better

    • Brian Richard

      If you want an authentic turkey stuffing taste, add a tsp of sage or poultry seasoning to your dry mix.

      • Gray

        Brian is on point with the poultry seasoning!
        I also use it along with your favorite beer to moisten the stuffing.

  2. Leslie

    Would like to try your recipes, it has been a long time since my mother made mock duck

  3. Louise, ontario, Canada,

    This was identical to my mother’s mock duck except she used to slice flank steak through the middle, lay stuffing in the middle put thin steak on top. Line strips of bacon over top layer and tie it all up with butcher string. Bake at 325 f. for about one and one half hours. Absolutely delicious. I’m on holidays visiting my son so I’m making his favourite mock duck for dinner tomorrow night as well as his favourite Niagara peach pie. (Niagara Falls, Ontario)

  4. Anne

    I make mine with Sirloin when on sale then pound it out not with the flat side but the other side I use the Pampered Chef tenderizer to make it more delicated as we use to call it in the 50’s and also put some cubes of cheese inside it . Of course serve with whipped mashed potatoes . Season outside to your mood like southwestern seasoning or garlic and herb or herbes de Provence does not have to be plain use your imagination

  5. Doug Finch

    2 stars
    I used a smaller steak (1 lb) and reduced the cooking time to 2 hours but it was still VERY well-done, I’m thinking 1 to 1.5 hours would be plenty.


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