Smoked duck/buckwheat/orange/pomegranate/houmous salad. Peel the carrot and cut it in julienne or using veg peeler do shavings. Smoked Duck, Walnut and Blue Cheese Salad with Beetroot SorbetFine Dining Recipes. This salad is so pretty you could definitely serve it up for a gathering.
Salad with herbs and smoked duck breast.
The smoked duck gives instead softness, depth and character to the dish.
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.
Hey everyone, hope you're having an incredible day today. Today, we're going to make a distinctive dish, smoked duck/buckwheat/orange/pomegranate/houmous salad. One of my favorites. This time, I'm gonna make it a bit unique. This will be really delicious.
Smoked duck/buckwheat/orange/pomegranate/houmous salad is one of the most favored of recent trending foods in the world. It's easy, it's quick, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. Smoked duck/buckwheat/orange/pomegranate/houmous salad is something that I've loved my entire life.
Peel the carrot and cut it in julienne or using veg peeler do shavings. Smoked Duck, Walnut and Blue Cheese Salad with Beetroot SorbetFine Dining Recipes. This salad is so pretty you could definitely serve it up for a gathering.
To begin with this recipe, we have to prepare a few ingredients. You can have smoked duck/buckwheat/orange/pomegranate/houmous salad using 11 ingredients and 14 steps. Here is how you can achieve it.
Ingredients requirements for Smoked duck/buckwheat/orange/pomegranate/houmous salad:
- Require 2 - duck breast.
- Provide 100 g of Buckwheat.
- Provide 160 g for Pomegranate.
- Give 1 of Orange.
- Prepare leaves Babyleaf salad.
- Need 20 ml Balsamic vinegar.
- Require 1 tbsp of olive oil.
- Prepare 1 medium carrot.
- Prepare 50 g of houmous (extra fine) (Sabra).
- Provide 10 ml for water.
- Prepare Salt.
Cristina Bowerman's stunning smoked duck breast salad is a riot of unusual flavours. Bonito flakes add an extra umami element to. Rinse and shake dry salad greens. Peel oranges, removing as mush pith as possible and fillet, collecting all resulting juice.
Smoked duck/buckwheat/orange/pomegranate/houmous salad making:
- 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.
Arrange orange segments and salad greens on plates and drizzle with the dressing. Top with cranberries and duck slices. Duck is surprisingly easy to cook, so don't let it intimidate you. Combine the onion, cucumber, rocket, watercress, pomegranate and mint in a large bowl and toss well. Toss some of the dressing through the salad.
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