Easiest Way to Make Perfect Smoked duck/buckwheat/orange/pomegranate/houmous salad - sydneypang

Smoked duck/buckwheat/orange/pomegranate/houmous salad. At Rossio we prepare everything ourselves; bread, ice-cream, sauces, pancetta and dressings including the smoked duck which you can also buy at good delicatessens. Buckwheat Salad With Herbs And NutsA Fork and A Pencil. I discovered this fragrant salad in a cooking class.

Top view of fresh green vegetable salad with sliced smoked duck and red pomegranate seeds and Parmesan cheese shaved in black bowl Duck salad Smoked goose breast on salad Duck breast roasted with pear, salad Food salad with smoked meat arugula and balsamic sauce Smoked goose. Smoked duck, stuffed with oranges, parsley, green onions. 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. It's 160 g of Pomegranate.
4. You need 1 of Orange.
5. Prepare leaves of Babyleaf salad.
6. You need 20 ml of Balsamic vinegar.
7. You need 1 tbsp of olive oil.
8. You need 1 of medium carrot.
9. You need 50 g of houmous (extra fine) (Sabra).
10. You need 10 ml of water.
11. You need 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! Our recipe for crisp roasted duck with ginger, orange and pomegranate glaze is a wonderful holiday or special occasion dish. Squeeze the juice from the oranges.

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.

Place the orange juice, shallot, ginger, pomegranate, and honey in a small saucepan. This is a simple and beautiful salad made with pomegranate seeds and feta cheese. Most recently I was unable to find pomegranates out-of-season so I had to do a last-minute substitution of mandarin oranges. Rinse and shake dry salad greens. Peel oranges, removing as mush pith as possible and fillet, collecting all resulting juice.