Recipe of Quick Smoked duck/buckwheat/orange/pomegranate/houmous salad

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We hope you got insight from reading it, now let's go back to smoked duck/buckwheat/orange/pomegranate/houmous salad recipe. To cook smoked duck/buckwheat/orange/pomegranate/houmous salad you only need 11 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to prepare Smoked duck/buckwheat/orange/pomegranate/houmous salad:

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

Instructions to make 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.

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.

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