Pumpkin and Leek Wok with Barberie Duck and Purple Rice

For the Pumpkin Leek Wok with Barberie Duck, cook the rice in a ratio of 1 cup rice to 2 cups water with the stock cube for 25 min.

Dice the duck breast and sear it in the wok with the sunflower oil. Dice the onions and pumpkin and add to the duck in the wok.

Fry for a few minutes on maximum heat and then add the soy sauce and honey. Simmer on low until all the ingredients are cooked.

Wash the leeks, cut them into strips and add them to the wok just before serving, otherwise the leeks will lose their bite.

Season with salt and pepper as needed. Arrange the wok dish and the rice on a plate and enjoy.

Preparation Tip:

The pumpkin-leek wok with barberie duck can of course also be served with white rice. Asian egg noodles also go very well with it.

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