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Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, smoked duck/buckwheat/orange/pomegranate/houmous salad. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Smoked duck/buckwheat/orange/pomegranate/houmous salad is one of the most favored of recent trending meals in the world. It is simple, it is fast, it tastes yummy. It is appreciated by millions daily. Smoked duck/buckwheat/orange/pomegranate/houmous salad is something that I’ve loved my entire life. They are fine and they look wonderful.

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To get started with this particular recipe, we must prepare a few components. You can have smoked duck/buckwheat/orange/pomegranate/houmous salad using 11 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to make Smoked duck/buckwheat/orange/pomegranate/houmous salad:

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

Take the smoked duck out of the fridge before you start, to allow it to come to room temperature (this will improve the flavour). Tom Aikens ' elegant smoked duck salad recipe is perfect for any season. Pairing the duck with mushrooms gives the salad a double hit of umami. You can also use pan-fried unsmoked duck for this dish if you prefer.

Steps to make Smoked duck/buckwheat/orange/pomegranate/houmous salad:

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

Pairing the duck with mushrooms gives the salad a double hit of umami. You can also use pan-fried unsmoked duck for this dish if you prefer. This is a good thing at any time of the year but especially so during this silly season. Slice each duck breast very thinly on the diagonal and lay on the salad-lined dish, pouring any meat juices over them as you go. Halve the pomegranate, and then bash out the seeds from one half to garnish the duck slices.

So that’s going to wrap it up with 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 interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!