Hey everyone, it is Drew, welcome to my recipe site. Today, we’re going to make a distinctive dish, smoked duck/buckwheat/orange/pomegranate/houmous salad. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
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Smoked duck/buckwheat/orange/pomegranate/houmous salad is one of the most well liked of current trending meals on earth. It’s easy, it is fast, it tastes delicious. It is appreciated by millions daily. Smoked duck/buckwheat/orange/pomegranate/houmous salad is something which I have loved my whole life. They are fine and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. You can have smoked duck/buckwheat/orange/pomegranate/houmous salad using 11 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to make Smoked duck/buckwheat/orange/pomegranate/houmous salad:
- Prepare 2 duck breast
- Make ready 100 g Buckwheat
- Make ready 160 g Pomegranate
- Get 1 Orange
- Get leaves Babyleaf salad
- Prepare 20 ml Balsamic vinegar
- Prepare 1 tbsp olive oil
- Make ready 1 medium carrot
- Get 50 g houmous (extra fine) (Sabra)
- Get 10 ml water
- Take Salt
Top with cranberries and duck slices. This salad is so pretty you could definitely serve it up for Christmas Day lunch. Duck is always a special treat for us and if you live in Australia this This is a good thing at any time of the year but especially so during this silly season. Smoked duck, stuffed with oranges, parsley, green onions.
Instructions 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
Glazed with honey and garlic citrus. Cristina Bowerman's stunning smoked duck breast salad is a riot of unusual flavours. Bonito flakes add an extra umami element to. The smoked duck gives instead softness, depth and character to the dish. The pomegranate has the aim to wake up the flavors, making the salad vibrant with a rather sharp tone and coloured with a bright ruby-red.
So that is going to wrap this up for this special food smoked duck/buckwheat/orange/pomegranate/houmous salad recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
