Simple Way to Making Yummy Smoked duck/buckwheat/orange/pomegranate/houmous salad

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Smoked duck/buckwheat/orange/pomegranate/houmous salad

We hope you got benefit from reading it, now let’s go back to smoked duck/buckwheat/orange/pomegranate/houmous salad recipe. You can cook smoked duck/buckwheat/orange/pomegranate/houmous salad using 11 ingredients and 14 steps. Here is how you do that.

Below are the ingridients that are required to prepare a remarkably good Smoked duck/buckwheat/orange/pomegranate/houmous salad:

  1. Use 2 of duck breast.
  2. Take 100 g of Buckwheat.
  3. Provide 160 g of Pomegranate.
  4. You need 1 of Orange.
  5. Get leaves of Babyleaf salad.
  6. Take 20 ml of Balsamic vinegar.
  7. Provide 1 tbsp of olive oil.
  8. Provide 1 of medium carrot.
  9. Get 50 g of houmous (extra fine) (Sabra).
  10. You need 10 ml of water.
  11. Get of Salt.

Ready with the ingridients? Here are the procedures on serving Smoked duck/buckwheat/orange/pomegranate/houmous salad:

  1. Peel the carrot and cut it in julienne or using veg peeler do shavings.
  2. Using the knife peel the orange and cut the segments out..
  3. 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..
  4. In a small pot reduce the dressing until is thick. Set aside.
  5. Mix 50 g of houmous with 10 ml of water or until it's saucy and easy to drizzle.
  6. On the frying pan toast the buckwheat until is golden/golden brown..
  7. 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..
  8. Depends what typ your BBQ equipment is, set it up for hot smoking using an apple wood. Set up temperature approx 150 °C.
  9. Set the duck breasts directly on the bbq letting it infused the smoke. Cook for about 20 min.
  10. Leave the duck breasts on the side and let it rest for few minutes. Sprinkle with salt. Take the skin off (optional).
  11. On a roasting tray on the BBQ place the cooked buckwheat and let it warm up..
  12. In a bowl, mix salad leaves, carrot, orange segments, pomegranate and add warmed buckwheat.
  13. Slice the duck breasts.
  14. Start plating up. Drizzle with pomegranate dressing and houmous sauce.

This is a good thing at any time of the year but especially so during this silly season. Slice each duck breast very thinly on the diagonal and lay on the salad-lined dish, pouring any meat juices over them as you go. Halve the pomegranate, and then bash out the seeds from one half to garnish the duck slices. Squeeze some of the juice from the other half – just by hand – over the duck as well. A warm red beet salad also goes very well with duck.

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