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Steps to Prepare Super Quick Homemade Smoked duck/buckwheat/orange/pomegranate/houmous salad

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Smoked duck/buckwheat/orange/pomegranate/houmous salad

Before you jump to Smoked duck/buckwheat/orange/pomegranate/houmous salad recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Will Save You Cash.

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Maybe the food just isn't quite as good when cooked in the microwave, however it will save you money to use it over your oven. Perhaps the realization that an oven makes use of 75% more energy will motivate you to use the microwave more. Countertop appliances will boil water or even steam vegetables more quickly than your stove, and use a lot less electricity. Many individuals wrongly believe that doing the dishes by hand uses a reduced amount of energy than a dishwasher. Mainly if you make certain the dishwasher is full prior to starting a cycle. By cool drying or perhaps air drying the dishes instead of heat drying them, you can increase the amount of money you save.

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We hope you got insight from reading it, now let's go back to smoked duck/buckwheat/orange/pomegranate/houmous salad recipe. To make smoked duck/buckwheat/orange/pomegranate/houmous salad you need 11 ingredients and 14 steps. Here is how you achieve it.

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

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

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.

Peel oranges, removing as mush pith as possible and fillet, collecting all resulting juice. Arrange orange segments and salad greens on plates and drizzle with the dressing. Top with cranberries and duck slices. Cristina Bowerman's stunning smoked duck breast salad is a riot of unusual flavours. Bonito flakes add an extra umami element to.

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