So, I have a large can of "vegetarian roast duck" (actually braised gluten), and while I can find many recipes to put the stuff into, I'm wondering about how important the physical properties tend to be in cooking duck, and if there are any tips for how best to prepare the gluten, in order to successfully substitute it into a recipe that calls for real duck.
For example, many recipes start with rendering fat out of the duck, which I'm assuming is not necessary here. Also, steps to encourage crispy skin probably won't be helpful. On the other hand, such meat substitutes tend to be quite lean compared to actual meat, and often need fats added back into the dish... being unfamiliar with actual duck, is there a way to tell how much fat (or what kinds) I should be adding back? How much fat I should add if the recipe didn't render the fat out from under the skin first? Will I need to adjust cooking times, since the gluten is essentially precooked (I don't care about saving time, just if the recipe will suffer for it)? Are there other common places in a recipe where the physical properties of a duck need to be accounted for, since the gluten doesn't have those properties?
It is fairly easy to find recipes, that isn't the issue - I'm wondering if there are any extra steps I should add to offset any difficulties that might happen because I substituted the gluten in for the actual meat. I am not at all familiar with actual duck meat, to figure out how to tweak the recipes around the lack. I'm hoping someone on the site might have enough experience with the real stuff, and the gluten, to suggest ways to avoid problems. This particular can is already "roasted", so I could just pick a recipe that skips those processes - but I've seen non-roasted varieties available, and I find many recipes interesting enough to try, so any hints for how to deal with this with those recipes that do call for such steps would be appreciated.
The image below isn't exactly the same as mine, but it should give an idea of the kind of product I'm referring to.