How to Make Any-night-of-the-week Smoked duck/buckwheat/orange/pomegranate/houmous salad

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

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

Cristina Bowerman's stunning smoked duck breast salad is a riot of unusual flavours. Bonito flakes add an extra umami element to. A very pleasant duck salad, ready in only five minutes. This makes a lovely light lunch or simple starter.

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

A very pleasant duck salad, ready in only five minutes. This makes a lovely light lunch or simple starter. Sprinkle with olive oil and balsamic vinegar and season with salt and pepper. Place the duck breast fillets in the shape of a flower over the salad, and serve immediately. Rinse and shake dry salad greens.

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