Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, smoked duck/buckwheat/orange/pomegranate/houmous salad. One of my favorites. This time, I’m gonna 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 current trending foods in the world. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. They’re fine and they look wonderful. Smoked duck/buckwheat/orange/pomegranate/houmous salad is something that I have loved my entire life.

It could be definitely a main meal as it has decent amount of protein, complex carbs and healthy fats. There is a lot of going on here when it comes to flavour. See recipes for Hummus and Cucumber Roll, Sun Dried Tomato Hummus too.

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

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

1. Take 2 duck breast
2. Make ready 100 g Buckwheat
3. Make ready 160 g Pomegranate
4. Get 1 Orange
5. Take leaves Babyleaf salad
6. Make ready 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

In a small ramekin stir together the lemon olive oil and balsamic vinegar until combined and evenly pour over the salad. Begin this recipe by lighting your smoker for indirect grilling and soaking your wood chips in water. Use a fork to poke holes in the skin of the duck so your seasoning can go past the fat and into the meat of the duck. Season the duck with the black pepper, garlic salt, soy sauce, honey and red wine inside and out.

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

In the picture above I've combined slices of smoked duck breast with my wife's sweet damson jam sauce and some mildly acidic dressed salad. If you haven't got time to make damson jam sauce, a jar of plum sauce is a good alternative and as stated at the top, this recipe works just as well with grilled duck breast. Set the duck breasts in the dish on the marmalade. Perfectly smoked duck meat is tender and incredibly juicy. Serve cooled to room temperature or chill and serve as an appetizer or cold cut on a sandwich.

So that is going to wrap this up with this special food smoked duck/buckwheat/orange/pomegranate/houmous salad recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!