Peking Duck Meets Yangzhou: A Culinary Adventure

The first time I tasted Peking Duck, I was a wide-eyed culinary student, completely mesmerized by the chef’s graceful carving and the symphony of flavors. The crispy skin, the succulent meat, the sweet and savory sauce – it was a revelation. Years later, while experimenting with global cuisines, I wondered, “What if we took that classic Peking Duck experience and gave it a vibrant, unexpected twist?” That’s how this fusion dish, Peking Duck over Yangzhou Fried Rice, was born – a marriage of crispy duck, fragrant fried rice, and a tangy, sweet sauce that will transport your taste buds.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 45 minutes
• Servings: 4
• Yield: 4 servings
• Dietary Type: None Specified

Ingredients

For the Brown Rice:

• 1 1/2 cups brown rice (Long Grain American Basmati Rice, Texmati brand or equivalent)
• 3 1/2 cups water
• 2 teaspoons salt

For the Peking Duck:

• 1 – 1 1/2 lb cooked Peking Duck, half a duck (Substitute: Soy Sauce Chicken, Chicken or Turkey Breasts)

For the Sabra Sauce:

• 6 tablespoons orange juice (from 1 orange)
• 2 tablespoons Harveys Bristol Cream (or dry white wine)
• 1-2 tablespoons honey
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 teaspoon paprika
• 1/2 teaspoon light olive oil
• 1/4 teaspoon orange zest
• 1/2 tablespoon tapioca flour, mixed in a little water
• 1 tablespoon apricot jam (Optional, Duck Sauce)
• 1 orange, for garnish

For the Yangzhou Vegetable Fried Rice:

• 2-3 cups cooked brown rice, cold
• 2 eggs (substitute 2 Egg Beaters or equivalent brand; 1/4-1/2 cup liquid)
• 2 spring scallions, cleaned and cut into small pieces
• 1/4 cup zucchini, chopped up
• 1/4 cup squash, chopped up
• 1/4 cup fresh pea pods, cut up into pieces
• 7 tablespoons vegetable oil
• 2 cloves garlic, chopped up
• 1/4 cup chicken stock
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil

Equipment Needed

• Large pot
• Frying pan
• Wok
• Microwave-safe dish
• Large platter or individual plates

Instructions

1. Prepare the Brown Rice: In a large pot, combine the brown rice, water, and salt. Bring the mixture to a boil, stir once, and then cover the pot with a tightly fitting lid (including aluminum foil for a better seal). Reduce the heat to low and cook for approximately 60 minutes. Check periodically to ensure the water hasn’t evaporated completely, which could cause the rice to burn on the bottom. After 60 minutes, remove the pot from the heat and check the rice for doneness. It should be firm but not mushy. Separate the grains with a fork. Transfer the rice to a large bowl, cover, and refrigerate until cold. (Yields approximately 4 cups of rice).

2. Make the Sabra Sauce: In a bowl, combine the orange juice, Harveys Bristol Cream (or dry white wine), honey, salt, pepper, paprika, light olive oil, and orange zest. Mix all the ingredients together thoroughly, except for the orange used for garnish. Transfer the mixture to a frying pan and heat over medium heat. Then, add the tapioca flour slurry (tapioca flour mixed with a little water) to thicken the sauce. Stir constantly until the sauce reaches your desired consistency. If using, stir in the apricot jam (or duck sauce). Remove the sauce from the heat, place it in a bowl, cover, and refrigerate.

3. Prepare the Orange Garnish: Cut the remaining orange into thin slices, and then cut each slice in half. Set aside for garnish.

4. Scramble the Eggs: Add a little vegetable oil to a frying pan and heat over medium heat. Pour in the eggs (or egg beaters) and scramble until cooked through. Shred the scrambled eggs into thin pieces and set aside.

5. Make the Yangzhou Fried Rice: Heat a wok over high heat. Add 3 or more tablespoons of vegetable oil to the wok. Add the garlic and cook until it starts to sizzle and become fragrant. Add the cold, cooked brown rice to the wok. Stir-fry constantly for about 3-5 minutes to coat the rice evenly with the oil. Add the chicken stock and soy sauce. Continue to stir-fry for another 3-5 minutes.

6. Add the Vegetables and Finish the Fried Rice: Add the zucchini, squash, and pea pods to the wok. Stir-fry for 3 minutes. Next, add the scallions and shredded eggs. Add a little more soy sauce to taste, if desired, and the sesame oil. Stir-fry for a few minutes more, ensuring all ingredients are well combined and heated through. Place the fried rice in a large microwave-safe dish, cover, and set aside.

7. Heat the Duck: In the microwave oven, heat up the Peking Duck (or substitute poultry of your choice) until warmed through. Keep warm until ready to serve.

8. Heat the Sabra Sauce: In the microwave oven, heat up the Sabra Sauce until warmed through. Keep warm until ready to serve.

9. Assemble the Dish: Using a large platter or individual plates, place the Yangzhou Fried Rice in the center of the plate. Over the rice, arrange the Peking Duck (or poultry of your choice). Drizzle generously with the Sabra Sauce.

10. Garnish and Serve: Garnish the dish with the orange slices. Serve with a side dish of Sabra Sauce for guests to use as desired.

Expert Tips & Tricks

• Rice Perfection: Using day-old, cold rice is crucial for achieving the best texture in fried rice. Freshly cooked rice tends to clump and become mushy.
• Sauce Consistency: Adjust the amount of tapioca flour in the Sabra sauce to reach your desired thickness. For a thinner sauce, use less tapioca flour; for a thicker sauce, use more.
• Duck Crisping: If your Peking duck skin isn’t as crispy as you’d like, briefly broil it in the oven (watching carefully to prevent burning) just before serving.
• Vegetable Variations: Feel free to customize the vegetables in the fried rice based on your preferences and what’s in season.
• Make-Ahead Magic: All components of this recipe can be prepared in advance and reheated when ready to serve. This makes it perfect for entertaining!

Serving & Storage Suggestions

Serve this Peking Duck over Yangzhou Fried Rice immediately for the best flavor and texture. The crispy duck skin is best enjoyed fresh.

Storage: Leftovers should be stored in airtight containers in the refrigerator.

• Refrigerator: Leftover duck and fried rice can be stored in the refrigerator for up to 3 days. The Sabra sauce can also be stored in the refrigerator for up to 5 days.
• Reheating: Reheat the duck in the microwave or oven until warmed through. Reheat the fried rice in the microwave or in a wok over medium heat, adding a splash of water or broth if needed to prevent it from drying out. Reheat the Sabra sauce in the microwave or in a saucepan over low heat.

Nutritional Information

(Estimated values per serving – based on averages and may vary)

Nutrient	Amount per Serving	% Daily Value
Calories	750 kcal	38%
Total Fat	35g	54%
Saturated Fat	7g	35%
Cholesterol	200mg	67%
Sodium	1500mg	63%
Total Carbohydrate	75g	25%
Dietary Fiber	5g	20%
Sugars	10g
Protein	35g	70%

Variations & Substitutions

• Vegetarian Option: Substitute the Peking Duck with pan-fried tofu or tempeh for a vegetarian version.
• Gluten-Free: Ensure the soy sauce and chicken stock are gluten-free.
• Spicy Kick: Add a pinch of red pepper flakes or a drizzle of chili oil to the fried rice for a spicy kick.
• Regional Variations: Incorporate locally sourced vegetables into the fried rice for a seasonal twist.
• Duck Sauce Substitute: If you can’t find apricot jam, use your favorite store-bought duck sauce.

FAQs (Frequently Asked Questions)

Q: Can I use regular white rice instead of brown rice?
A: Yes, you can use regular white rice. However, brown rice offers a nuttier flavor and higher fiber content, contributing to a more wholesome dish.

Q: How do I prevent the fried rice from sticking to the wok?
A: Ensure the wok is very hot before adding the oil and rice. Stir-fry constantly and use enough oil to coat the rice evenly. Cold, day-old rice also helps prevent sticking.

Q: Can I make the Sabra sauce ahead of time?
A: Absolutely! The Sabra sauce can be made up to 5 days in advance and stored in the refrigerator. Reheat it gently before serving.

Q: What other vegetables can I add to the fried rice?
A: Feel free to add other vegetables like carrots, peas, corn, or bean sprouts to the fried rice based on your preference and availability.

Q: Is there a substitute for the Harvey’s Bristol Cream?
A: If you can’t find Harvey’s Bristol Cream, a dry white wine such as sherry is a good substitute.

Final Thoughts

This Peking Duck over Yangzhou Fried Rice is more than just a recipe; it’s a culinary adventure that blends the best of different worlds. The crispy duck, the fragrant rice, and the sweet-and-tangy sauce create a harmonious symphony of flavors that will tantalize your taste buds. Don’t be afraid to experiment and make it your own! I encourage you to try this recipe and share your feedback. Perhaps pair it with a refreshing green tea or a crisp white wine for the perfect dining experience. Happy cooking!