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
