Thursday, 29 May 2008

RFJ 4: Almond coated duck salad with raspberry lime dressing

When the ingredients were announced for the Royal Foodie Joust (picked by the lovely Elle at Elle's New England Kitchen) I decided I wanted to do something savoury - there are lots of sweet things that can be done with raspberries, lime and almond and don't get me wrong I love than in sweet things but I wanted to challenge myself. I thought and thought and finally came up with this dish:

Almond coated duck salad with raspberry lime dressing

Serves 4


12 mini duck breast fillets
200g ground almond
150g frozen raspberries
Juice from half a lime
1/4 cup sugar
pinch of black pepper
1 tbsp balsamic vinegar
handful of salad leaves
zest of half a lime

1. Roll the mini duck fillets in the ground almond until well coated.
2. Heat a little oil in a frying pan and fry the duck on each side for 2-3 minutes.
3. Transfer to a baking tray and cook in the oven for 15 minutes at 180˚C
4. Place the raspberries, lime juice, sugar, black pepper and balsamic vinegar in an microwave safe dish and microwave on full power for 5 minutes, stirring half way through.
5. Strain the raspberry dressing through a sieve and discard the seeds and pulp that is left (or in true leftover style save it for another recipe!!!!)
6. Serve the duck fillets on top of the salad leaves. Pour over the dressing and sprinkle the lime zest on top.


  1. Ruth this sounds fabulous, you never fail to amaze me with your food :-)

    Dell xxoo

  2. That looks really gorgeous and I bet tasted great too! What a brilliant idea :)

  3. Can you just get duck filet in the store by you? Jealous!

  4. Looks so elegand and posh and delicious

  5. Hmmm duck. That is an excellent entry for the Joust. Good luck! :)

  6. Ruth-
    Good for you for coming up with something savory. I just can’t seem to come up with one. I am not a big fan of duck, but it sounds like I could use chicken and it would still come out great.

  7. Wow Ruth! You really outdid yourself with this one! It looks awesome and is SO creative!

  8. This looks & sounds fabulous!! You are one talented lady :)

    Rosie x

  9. Beautiful presentation, and I'm so impressed that you managed to get your hands on DUCK fillets!

    By the way, I've given you an award! Come stop by my blog to check it out...

  10. Sounds rich - did you serve it with opera cake?

  11. Thank you Dell! You make me blush!

    Hi Nilmandra, it was very yummy indeed!

    Hey That Girl.... I've only seen it once so I bought a lot of it, split it into portions and froze it.... didn't want to pass up that opportunity!

    Hi Happy Cook! Thank you! It reminded me of something posh when I plated it up.

    Thanks Ben! I thought I was being a little different, but then there's nothing new under the sun right?

    Toontz, I'm sure chicken would be great with this too!!!!

    Awww thank you Katie!!!! How sweet!

    Thank you Rosie! That's so nice of you!!!

    Hi Neen. Thank you, I had stocked up on duck fillets when I saw them once. Thank you for the award!!!! How lovely.

    Hi Dana - that would have been a very posh affair if I had served it with the Opera Cake! But no I didn't sorry.

  12. me again! I've an award for you over on my blog :-)

  13. How exciting Dell!!! I'll check it out.

  14. I'm seriously impressed Ruth - if someone gave me those 3 ingredients I probably never would have thought of a meat dish - WOW -and how gorgeous did it turn out.

  15. Ruth, it's gorgeous! Great job with the ingredients!

  16. Hi Giz... I love trying to use something that's usually used in desserts and treats and use it in a savoury dish. This was a challenge but a fun one at that!

    Thank you Elle.... I'm working on my presentation recently

  17. that dressing sounds wonderful!


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