Hello everybody, it’s John, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, smoked duck/buckwheat/orange/pomegranate/houmous salad. One of my favorites. This time, I am going to make it a 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 on earth. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. Smoked duck/buckwheat/orange/pomegranate/houmous salad is something which I’ve loved my whole life. They are fine and they look fantastic.
Peel the carrot and cut it in julienne or using veg peeler do shavings. Smoked Duck, Walnut and Blue Cheese Salad with Beetroot SorbetFine Dining Recipes. Smoked duck breast rocket salad orange balsamic vinaigrette in w.
To get started with this particular recipe, we have to first 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:
- Take 2 duck breast
- Make ready 100 g Buckwheat
- Get 160 g Pomegranate
- Make ready 1 Orange
- Take leaves Babyleaf salad
- Get 20 ml Balsamic vinegar
- Make ready 1 tbsp olive oil
- Make ready 1 medium carrot
- Take 50 g houmous (extra fine) (Sabra)
- Make ready 10 ml water
- Take Salt
This salad is so pretty you could definitely serve it up for Christmas Day lunch. Duck is always a special treat for us and if you live in Australia this This is a good thing at any time of the year but especially so during this silly season. 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.
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
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. Top the salad with the raspberries, sliced duck.
So that’s going to wrap it up for this exceptional food smoked duck/buckwheat/orange/pomegranate/houmous salad recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
