Recipe: Perfect Smoked duck/buckwheat/orange/pomegranate/houmous salad

Smoked duck/buckwheat/orange/pomegranate/houmous salad - this is recipe you're looking for? Please look at the menu list to choose the recipe and beverage you want to try. Buckwheat Salad With Herbs And NutsA Fork and A Pencil. I discovered this fragrant salad in a cooking class. If you can, try to find orange flower water (also called orange blossom water), which perks up Arrange orange slices on a serving platter; sprinkle with pomegranate seeds. In a small bowl, mix honey and orange flower water; drizzle over fruit.

Smoked duck, stuffed with oranges, parsley, green onions. Glazed with honey and garlic citrus. The smoked duck gives instead softness, depth and character to the dish. You can easy and quick have Smoked duck/buckwheat/orange/pomegranate/houmous salad using 11 ingredients and 14 steps. Here is how you to cook that.

Ingredients that must be prepared for Smoked duck/buckwheat/orange/pomegranate/houmous salad :

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

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! A smoked duck recipe with step-by-step instructions on how to smoke duck or goose at home. This recipe works with wild or farmed waterfowl.

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

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.

Remember, the smoky flavor lingers in skin and fat far more than meat. If you smoke a skinned duck it will be more like jerky and less like a proper smoked. 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.