Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, smoked duck/buckwheat/orange/pomegranate/houmous salad. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Smoked duck/buckwheat/orange/pomegranate/houmous salad is one of the most well liked of current trending foods in the world. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. Smoked duck/buckwheat/orange/pomegranate/houmous salad is something which I’ve loved my whole life. They are nice and they look wonderful.
Place sliced Duck in centre and drizzle with Dressing. Not to mention the leftovers (if it's not all eaten up, that is)— once smoked, a duck can keep just fine for up to three weeks! That's nearly a month of goodness to be used in any variety of recipes. After the initial meal, you can put your leftover duck in and on just about anything; make a salad, or duck covered toast, or mix it into a.
To get started with this recipe, we have to prepare a few ingredients. You can cook smoked duck/buckwheat/orange/pomegranate/houmous salad using 11 ingredients and 14 steps. Here is how you cook that.
The ingredients needed to make Smoked duck/buckwheat/orange/pomegranate/houmous salad:
- Get 2 duck breast
- Prepare 100 g Buckwheat
- Make ready 160 g Pomegranate
- Take 1 Orange
- Get leaves Babyleaf salad
- Make ready 20 ml Balsamic vinegar
- Make ready 1 tbsp olive oil
- Prepare 1 medium carrot
- Get 50 g houmous (extra fine) (Sabra)
- Make ready 10 ml water
- Make ready Salt
Of course if you'd prefer to cook your own duck, you can, simply buy three duck breast raw to complete the salad. Vibrant Duck, Orange and Pomegranate Salad. Re-season skin-side of duck breasts with salt. To assemble the salad place the micro salad leaves on the base of your dish, top with the beetroot and orange segments and pistachios.
Steps to make Smoked duck/buckwheat/orange/pomegranate/houmous salad:
- Peel the carrot and cut it in julienne or using veg peeler do shavings
- Using the knife peel the orange and cut the segments out.
- Using the hand blender mix 120 g of the pomegranate, 20 ml of balsamic vinegar and 1 tbsp of olive oil. Pass it thru the sieve.
- In a small pot reduce the dressing until is thick. Set aside
- Mix 50 g of houmous with 10 ml of water or until it's saucy and easy to drizzle
- On the frying pan toast the buckwheat until is golden/golden brown.
- Cover the buckwheat with water. Add pinch of salt and bring to boil. Let it simmer until its fully cooked. About 15 - 20 min. Drain and rinse under cold water.
- Depends what typ your BBQ equipment is, set it up for hot smoking using an apple wood. Set up temperature approx 150 °C
- Set the duck breasts directly on the bbq letting it infused the smoke. Cook for about 20 min
- Leave the duck breasts on the side and let it rest for few minutes. Sprinkle with salt. Take the skin off (optional)
- On a roasting tray on the BBQ place the cooked buckwheat and let it warm up.
- In a bowl, mix salad leaves, carrot, orange segments, pomegranate and add warmed buckwheat
- Slice the duck breasts
- Start plating up. Drizzle with pomegranate dressing and houmous sauce
Re-season skin-side of duck breasts with salt. To assemble the salad place the micro salad leaves on the base of your dish, top with the beetroot and orange segments and pistachios. In a small ramekin stir together the lemon olive oil and balsamic vinegar until combined and evenly pour over the salad. Chicory Salad with Orange and Walnuts. NEXT STEP: How to Sear the Perfect Duck Breast.
So that’s going to wrap this up with this exceptional food smoked duck/buckwheat/orange/pomegranate/houmous salad recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
