I'm always veganizing recipes that I love...so...I'm working my way
through all of the amazing recipes in Julia Child's
Mastering the Art of French Cooking...
...making a Vegan Version of each one...... sometimes successfully - sometimes not...Recipe Count 290/524 (from Julie's count)...but really 659

Tuesday, February 23, 2016

Vegan Caneton aux Pêches

[Roast Duck with Peaches]

...The last time I made Vegan Roast Duckling...VEGAN CANETON RÔTI...I used sheets of homemade Yuba for the duck...
...this time...I took the easy way out...and used a can of Vegetarian Roast Duck...or...Mun-Cha'iYa...way...way...easier...and it smelled pretty good straight out of the can...

...I had no idea what to expect...and we've had some funny (read - not-so-good) experiences with vegan meats...but although this one looked alarmingly realistic...a quick taste of the 'raw' product led us to believe that it was going to be ok to proceed...
...so we opened a small jar of peaches...
...added some lemon juice...
...some white port...
...and a little bit of sugar...
...then after the vegan duck had roasted in the oven...we added the juices and deglazed the pyrex dish we had roasted it in...
...then Julia tells us to proceed as in the previous recipe...

...I realize that I've not done the previous recipe yet...I guess you're supposed to go through the book in order...

...but at this point you're supposed to remove the fruit with a slotted spoon...
...and boil the juices down to thicken them slightly...
...then...you arrange your vegan duck and fruit in a serving dish...we just used the same one we roasted the vegan duck in...
...and pour the reduced juice over...
...and you're ready to serve...
...we had some of Julia's delicious Vegan Épinards Étuvés au Buerre ...and also some of her RIZ À LA VAPEUR...
...see what I mean by alarmingly realistic...
...but it was delicious...and the fruit and fairly sweet sauce were truly complimentary with the vegan duck...

Substitutions:

Mun-Cha'iYa/Vegetarian Roast Duck for the duck... Earth Balance for Butter


Recipe here: Mastering the Art of French Cooking p. 279

3 comments:

  1. so neat..wondered how you were going to treat duck....what about the (in)famous roasted duck, all laced and roasted??? where did the neat "duck like impressions" come from? looks nice!

    love, k

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  2. p.s. here is the link to my experience with the real "Peking Duck" in Beijing (fabulous!! but not vegan, obviously!)

    - http://the-world-of-karen.blogspot.com/search?q=peking+duck

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