Peking Duck over Yangzhou Fried Rice with Sabra Orange & Honey Sauce
Cook Time: 2 hours
Prep Time: 2 hours
Total Time: 4 hours
Category: Duck
Servings: 4
Description:
This dish brings together a bold fusion of Mediterranean and Chinese cuisines, offering a mouthwatering experience with Peking Duck drizzled with a Sabra Orange & Honey Sauce (inspired by Israeli flavors) and served over a savory bed of Yangzhou Vegetable Fried Rice. The delightful sweetness of orange complements the richness of the duck while the fried rice, loaded with vegetables, provides a perfectly balanced backdrop. This exciting international fusion will impress your family and guests, making it a standout dish for any special occasion or a fun twist on a weeknight dinner.
Ingredients
Brown Rice
| Ingredient | Quantity |
|---|---|
| Brown Rice | 1 1/2 cups |
| Water | 3 1/2 cups |
| Salt | 2 tsp |
Sabra Orange & Honey Sauce
| Ingredient | Quantity |
|---|---|
| Peking Duck | 1 – 1 1/2 ducks |
| Honey | 6 tbsp |
| Salt | 2 tsp |
| Pepper | 1 tsp |
| Paprika | 1 tsp |
| Light Olive Oil | 1 tbsp |
| Orange Zest | 1 tbsp |
| Tapioca Flour | 1 tbsp |
| Orange | 1, for garnish |
Yangzhou Vegetable Fried Rice
| Ingredient | Quantity |
|---|---|
| Cooked Brown Rice | 2 1/4 cups |
| Eggs | 2, scrambled and shredded |
| Scallions | 2, thinly sliced |
| Zucchini | 1, diced |
| Squash | 1, diced |
| Garlic | 1 tbsp, minced |
| Soy Sauce | 2 tbsp |
| Vegetable Oil | 3 tbsp |
| Sesame Oil | 1 tbsp |
| Pea Pods | 1/4 cup, fresh |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 950.4 kcal |
| Fat | 45.7 g |
| Saturated Fat | 8.4 g |
| Cholesterol | 260.3 mg |
| Sodium | 1904.8 mg |
| Carbohydrates | 93.4 g |
| Fiber | 5.7 g |
| Sugars | 12.9 g |
| Protein | 41.1 g |
Instructions
Step 1: Make the Brown Rice
- In a large pot, combine the brown rice, water, and salt.
- Bring the mixture to a boil, stirring once, then cover tightly with a lid (you can also cover with aluminum foil for extra sealing).
- Lower the heat and let it cook for about 60 minutes. Check occasionally to ensure the water hasnโt evaporated too much, as this could cause the rice to burn at the bottom.
- Once the rice is cooked, check that it is firm and not mushy. Separate the grains gently with a fork.
- Transfer the rice to a large bowl, cover it, and place it in the refrigerator to cool for at least 30 minutes. (This makes about 4 cups of rice).
Step 2: Prepare the Sabra Orange & Honey Sauce
- In a mixing bowl, combine the honey, salt, pepper, paprika, olive oil, and orange zest. Stir until well combined.
- Heat the mixture in a frying pan over medium heat, stirring frequently.
- Once heated through, gradually add the tapioca flour to thicken the sauce. Stir constantly to prevent lumps.
- Once the sauce has thickened, remove it from the heat and transfer it to a bowl. Cover and refrigerate until ready to use.
- For garnish, slice the orange thinly, and then cut each slice in half. Set aside for plating.
Step 3: Prepare the Yangzhou Vegetable Fried Rice
- In a frying pan, add a small amount of vegetable oil and scramble the eggs until fully cooked. Shred the eggs into thin pieces and set aside.
- In a wok, heat about 3 tablespoons of vegetable oil over medium-high heat.
- Add the garlic and sautรฉ until it begins to sizzle and become fragrant.
- Add the cold, cooked brown rice to the wok, stirring constantly to coat the rice with oil. Continue stir-frying for about 3-5 minutes.
- Next, pour in the stock (if using) and soy sauce, continuing to stir-fry for another 3-5 minutes to allow the flavors to combine.
- Add the zucchini, squash, and pea pods, stir-frying for another 3 minutes until the vegetables are slightly tender but still crisp.
- Stir in the scallions and the shredded eggs. Adjust the soy sauce to taste, and drizzle with a bit of sesame oil. Stir-fry for an additional 2-3 minutes to mix everything well.
- Once done, transfer the fried rice to a large microwave-safe dish, cover, and set aside.
Step 4: Heat the Duck
- If using leftover Peking Duck or any other poultry of your choice, heat it in the microwave or in a pan until warm.
- Once heated, keep the duck warm while you finalize the dish.
Step 5: Heat the Sabra Sauce
- Gently reheat the prepared Sabra Orange & Honey Sauce in the microwave or over low heat, ensuring it doesn’t burn. Keep it warm.
Step 6: Assemble the Dish
- On a large platter or individual plates, place a generous scoop of the Yangzhou Vegetable Fried Rice in the center.
- Top the rice with slices of warm Peking Duck (or your chosen poultry).
- Drizzle the Sabra Orange & Honey Sauce over the duck, ensuring the sauce runs beautifully over the rice as well.
- Garnish with fresh orange slices for a colorful, vibrant presentation.
Step 7: Serve and Enjoy
- Serve immediately, ensuring each guest gets a portion of the savory rice, flavorful duck, and sweet, tangy sauce.
- For added flair, provide a side dish of additional Sabra Sauce for guests to drizzle on their plate as desired.
Note: All components of this dish can be prepared in advance. The rice, Sabra Sauce, and vegetables can be made earlier in the day and stored in the refrigerator. When itโs time to serve, simply reheat everything and assemble the dish. For extra color and flavor, you can also add red and green peppers to the fried rice. This dish pairs beautifully with a side of mixed Mediterranean vegetables and Moong Bean Dahl for a complete international meal.
Enjoy your fusion of flavors and the delightful combination of Mediterranean and Chinese cuisine with this stunning Peking Duck over Yangzhou Fried Rice. Your family and guests are sure to love it!
