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We hope you got benefit from reading it, now let's go back to smoked duck/buckwheat/orange/pomegranate/houmous salad recipe. You can cook smoked duck/buckwheat/orange/pomegranate/houmous salad using 11 ingredients and 14 steps. Here is how you do it.
The ingredients needed to prepare Smoked duck/buckwheat/orange/pomegranate/houmous salad:
- Provide 2 of duck breast.
- Prepare 100 g of Buckwheat.
- You need 160 g of Pomegranate.
- Prepare 1 of Orange.
- Prepare leaves of Babyleaf salad.
- Take 20 ml of Balsamic vinegar.
- Get 1 tbsp of olive oil.
- You need 1 of medium carrot.
- Prepare 50 g of houmous (extra fine) (Sabra).
- Get 10 ml of water.
- Prepare of Salt.
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.
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