Easiest Way to Prepare Delicious Smoked duck/buckwheat/orange/pomegranate/houmous salad

Smoked duck/buckwheat/orange/pomegranate/houmous salad. Peel the carrot and cut it in julienne or using veg peeler do shavings. Smoked Duck Breast Salad with Pomegranate Molasses VinaigretteThe Wine Lover's Kitchen. Cristina Bowerman's stunning smoked duck breast salad is a riot of unusual flavours.

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 have Smoked duck/buckwheat/orange/pomegranate/houmous salad using 11 ingredients and 14 steps. Here is how you achieve it.

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

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

Smoked duck/buckwheat/orange/pomegranate/houmous salad step by step

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.

Add the frisée, Boston lettuce and walnuts and toss to coat. Top the salad with the raspberries, sliced duck. Of course, using duck and orange is a classic idea but I've put a modern Southeast Asian spin on this with the dressing, then combined it with pickled To make the smoking mixture, mix the tea leaves, brown sugar, star anise, cinnamon and orange rind in a small bowl. Line a wok with a double layer of. Rinse and shake dry salad greens.