Chinese Mock/Vegetarian Duck/Goose
jan_b or Humbucker,
Are you folks referring to the vegetarian duck that's prepared in a jelly-roll technique?
If so, this is what my mom does.
Soak your Shitake mushrooms, then finely dice. Set aside and reserve some of the soaking liquid for later use.
Dice up some firm beancurd, scallions, bamboo shoots, baby corn (or just use corn kernels), and water chestnut.
Heat up your skillet, or wok, and make a cornstarch slurry with some soy sauce, hoisin sauce, salt, sugar, the mushroom liquid, chopped garlic and minced ginger and diced onion. Use approx. a 2:1 ratio of soy to hoisin sauce (can substitute fake oyster sauce for hoisin, or use real oyster sauce if it doesn't have to be pure vegetarian). Once the sauce thickens, add your diced mushrooms, along with the other diced up ingredients mentioned up above. Stir fry for about a minute or so until ingredients are completely heated and coated.
Then roll out your beancurd sheets, and spread the mushroom/soy/hoisin filling on the sheets, leaving about 1/2 inch room along the border. If you have one of those sushi rollers mats, this would be a good place to use it for the rolling. If not, use a cheesecloth, or barring that, aluminum foil.
Once the beancurd sheet is rolled, brush it with hoisin sauce then drizzle it with sesame oil.
Now, there are two ways to "cook" this duck. There are some who prefer to steam it, and others who prefer it braised using the soy sauce and hoisin mixture as the sauce for the braising.
Personally, when my mom gets fancy, she doesn't dress the duck when it's stuffed and rolled. She first steams it and then when it's done steaming, she heats up her wok with a good amount of peanut oil and drops the duck into the oil for a quick browning on all sides, then removes it and dresses it with hoisin sauce and some sesame oil and toasted sesame seeds.
She serves it sliced, and with Chinese Peking Duck style pancakes and those colored chips.
Hope this helps and enjoy.