Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, smoked duck/buckwheat/orange/pomegranate/houmous salad. One of my favorites. 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 favored of current trending foods in the world. It is appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. They’re fine and they look wonderful. Smoked duck/buckwheat/orange/pomegranate/houmous salad is something which I have loved my entire life.
It could be definitely a main meal as it has decent amount of protein, complex carbs and healthy fats. There is a lot of going on here when it comes to flavour. Pomegranade dressing cuts thru the smokiness of the duck breast and it's classicaly paired up.
To begin with this particular recipe, we have to prepare a few components. 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:
- Take 2 duck breast
- Get 100 g Buckwheat
- Prepare 160 g Pomegranate
- Prepare 1 Orange
- Get leaves Babyleaf salad
- Make ready 20 ml Balsamic vinegar
- Take 1 tbsp olive oil
- Get 1 medium carrot
- Make ready 50 g houmous (extra fine) (Sabra)
- Get 10 ml water
- Prepare Salt
Sprinkle with sea salt and pepper and chop it up roughly. Blend it all up with adding olive oil. To make slaw pickle red cabbage. Throw in shredded cabbage and bring to boil again.
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
This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen. Place the beetroot in a roasting tray, drizzle with walnut oil, season. For the baked mushrooms, mix the portobello mushrooms with the olive oil, balsamic vinegar, thyme, rosemary, salt and pepper.
So that’s 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’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
