Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, smoked duck/buckwheat/orange/pomegranate/houmous salad. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

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. Pomegranade dressing cuts thru the smokiness of the duck breast and it's classicaly paired up.

Smoked duck/buckwheat/orange/pomegranate/houmous salad is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. They’re fine and they look fantastic. Smoked duck/buckwheat/orange/pomegranate/houmous salad is something which I’ve loved my entire life.

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

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

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

One of my favourites flavor combinations in salads. Adding lean turkey meat us taking this dish to next level. I ve made lighter dressing that is still full of flavour. To make slaw pickle red cabbage.

Instructions 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

Throw in shredded cabbage and bring to boil again. This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that Easy Recipes will be moderated but they are not tested in the Good Food kitchen. Place the beetroot in a roasting tray, drizzle with walnut oil, season.

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