Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, smoked duck/buckwheat/orange/pomegranate/houmous salad. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Peel the carrot and cut it in julienne or using veg peeler do shavings. Smoked duck, stuffed with oranges, parsley, green onions. Glazed with honey and garlic citrus.
Smoked duck/buckwheat/orange/pomegranate/houmous salad is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They’re fine and they look fantastic. Smoked duck/buckwheat/orange/pomegranate/houmous salad is something that I have loved my entire life.
To get started with this particular recipe, we have to first 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 it.
The ingredients needed to make Smoked duck/buckwheat/orange/pomegranate/houmous salad:
- Prepare 2 duck breast
- Get 100 g Buckwheat
- Take 160 g Pomegranate
- Get 1 Orange
- Take 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
- Prepare Salt
This recipe works with wild or farmed waterfowl. Remember, the smoky flavor lingers in skin and fat far more than meat. If you smoke a skinned duck it will be more like jerky and less like a proper smoked. This salad is pretty quick to put together and sits well, which makes it a perfect packed lunch for work.
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
Add grilled chicken or steamed fish for a heartier meal. Add the dressing and mix well to coat the leaves, then add the potatoes. Arrange the salad onto four plates and top with smoked duck breast slices. Traditional French flavors—duck breasts, cracklings, walnuts and nut oil—are paired with raspberries and frisée to make this completely original salad. Season generously with salt and pepper.
So that is going to wrap this up with this special food smoked duck/buckwheat/orange/pomegranate/houmous salad recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
