Hello everybody, it’s Drew, welcome to our recipe site. Today, we’re going to make a distinctive dish, smoked duck/buckwheat/orange/pomegranate/houmous salad. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Smoked Duck, Walnut and Blue Cheese Salad with Beetroot SorbetFine Dining Recipes. Smoked duck, stuffed with oranges, parsley, green onions. This salad is so pretty you could definitely serve it up for a gathering.
Smoked duck/buckwheat/orange/pomegranate/houmous salad is one of the most favored of current trending meals in the world. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look fantastic. Smoked duck/buckwheat/orange/pomegranate/houmous salad is something which I have loved my whole life.
To begin with this recipe, we must prepare a few components. You can have smoked duck/buckwheat/orange/pomegranate/houmous salad using 11 ingredients and 14 steps. Here is how you can achieve that.
The ingredients needed to make Smoked duck/buckwheat/orange/pomegranate/houmous salad:
- Make ready 2 duck breast
- Make ready 100 g Buckwheat
- Get 160 g Pomegranate
- Get 1 Orange
- Get leaves Babyleaf salad
- Take 20 ml Balsamic vinegar
- Get 1 tbsp olive oil
- Make ready 1 medium carrot
- Take 50 g houmous (extra fine) (Sabra)
- Get 10 ml water
- Make ready Salt
Oh i am loving all the incredible intermingling of flavors in this salad juls! 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. Add the frisée, Boston lettuce and walnuts and toss to coat.
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
Top the salad with the raspberries, sliced duck. Rinse and shake dry salad greens. 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.
So that’s going to wrap this up for this exceptional food smoked duck/buckwheat/orange/pomegranate/houmous salad recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
