WARNING: Some viewers may find the following image disturbing.
Yes, that's mock duck meat. In a can. I bought it for little more than a dollar at the local IGA, dizzy with the opportunity to eat more things Michael would probably disapprove of. This time, though, I couldn't help wondering if this was something I should disapprove of myself. But looking at the label, I read only ingredients I recognised - gluten, soy sauce, sugar, salt and soy bean oil.
What came out of the can bore more resemblance to a rubber chicken than a feathered or fleshy bird. It proved not to be as rubbery as I feared when I sliced it, the texture akin to the seitan I've occasionally bought from health food shops.
As a strategy to ensure I wouldn't go hungry, I trialled the mock duck as a component of my usual fried brown rice. I omitted the fried egg and rapidly stir-fried the mock duck in a little sesame oil and a lot of Chinese five spice, setting it aside as I cooked the vegetables and rice and stirring it through at the end.