Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, smoked duck/buckwheat/orange/pomegranate/houmous salad. It is one of my favorites. This time, I will make it a little 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 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.
Smoked duck/buckwheat/orange/pomegranate/houmous salad is one of the most favored of current trending foods in the world. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re 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 have to prepare a few components. You can cook 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
- Make ready 160 g Pomegranate
- Get 1 Orange
- Get leaves Babyleaf salad
- Take 20 ml Balsamic vinegar
- Take 1 tbsp olive oil
- Take 1 medium carrot
- Make ready 50 g houmous (extra fine) (Sabra)
- Take 10 ml water
- Get 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. Cristina Bowerman's stunning smoked duck breast salad is a riot of unusual flavours. Bonito flakes add an extra umami element to.
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
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. Traditional French flavors—duck breasts, cracklings, walnuts and nut oil—are paired with raspberries and frisée to make this completely original salad.
So that is going to wrap this up with this special food smoked duck/buckwheat/orange/pomegranate/houmous salad recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
