Easiest Way to Cook Yummy Smoked duck/buckwheat/orange/pomegranate/houmous salad

Smoked duck/buckwheat/orange/pomegranate/houmous salad. Smoked Duck Breast Salad with Pomegranate Molasses Vinaigrette The Wine Lover's Kitchen. Smoked duck breast salad with walnuts and Parmesan cheese shav… Allrecipes UK. duck breasts, soy sauce, orange juice, butter, fleur de sel. Cake with Figs and Dried Duck Casseroles et claviers.

Drizzle over the dressing with the reserved. Smoked duck breast rocket salad orange balsamic vinaigrette in w. Salad with herbs and smoked duck breast. You can Have Smoked duck/buckwheat/orange/pomegranate/houmous salad using 11 ingredients and 14 steps. Here is how you achieve it.

Ingredients of Smoked duck/buckwheat/orange/pomegranate/houmous salad

1. What You needis 2 of duck breast.
2. What You needis 100 g of Buckwheat.
3. It's 160 g of Pomegranate.
4. Lets Go Prepare 1 of Orange.
5. It's leaves of Babyleaf salad.
6. Lets Go Prepare 20 ml of Balsamic vinegar.
7. What You needis 1 tbsp of olive oil.
8. What You needis 1 of medium carrot.
9. It's 50 g of houmous (extra fine) (Sabra).
10. It's 10 ml of water.
11. Lets Go Prepare of Salt.

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. Oh i am loving all the incredible intermingling of flavors in this salad juls! Rinse and shake dry salad greens.

Smoked duck/buckwheat/orange/pomegranate/houmous salad step by step

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.

Peel oranges, removing as mush pith as possible and fillet, collecting all resulting juice. Arrange orange segments and salad greens on plates and drizzle with the dressing. Top with cranberries and duck slices. Cristina Bowerman's stunning smoked duck breast salad is a riot of unusual flavours. Bonito flakes add an extra umami element to.