Smoked duck/buckwheat/orange/pomegranate/houmous salad

Name: Smoked duck/buckwheat/orange/pomegranate/houmous salad
Cuisine: British
Ingredients: 2 duck breast; 100 g Buckwheat; 160 g Pomegranate; 1 Orange; leaves Babyleaf salad; 20 ml Balsamic vinegar; 1 tbsp olive oil; 1 medium carrot; 50 g houmous (extra fine) (Sabra); 10 ml water; Salt

Fittest Chef @fittestchef

Belfast

Its a good example of my kind of a salad. 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 with the orange. From the other side there is a earthy flavour of buckwheat and creaminess of the houmous.
Recipe require some prep at home and it can be cooked and assembled outdoor.
#mycookbook

Fittest Chef @fittestchef

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Ingredients

2duck breast
100 gBuckwheat
160 gPomegranate
1Orange
leavesBabyleaf salad
20 mlBalsamic vinegar
1 tbspolive oil
1medium carrot
50 ghoumous (extra fine) (Sabra)
10 mlwater
Salt

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Steps

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