400ml/14fl oz low FODMAP chicken stock
2 tbsp gluten free soy sauce
1 tsp freshly grated ginger
2 large carrot - cut into strips
Handful of spinach leaves
200g ready to use large rice noodles
1 fresh red chili, chopped
1 tbsp golden syrup or palm sugar
1 lime, zest and juice only
½ duck breast, fat scored
Preheat the oven to 180C/350F/Gas 4.
Place the stock into a pan and bring to the boil. Add all of the remaining ingredients except the duck breast and simmer for 8-10 minutes, or until the vegetables have softened.
Heat a frying pan over a medium heat. When the pan is hot, add the duck breast, skin-side down, and fry for 4-5 minutes, or until the fat melts.
Turn the duck breast and fry for a further 4-5 minutes on the other side, then remove from the heat and set aside on a warm plate to rest for 4-5 minutes.
While duck is resting, add the noodles to the broth, along with the spinach leaves.
To serve, pour the broth into a serving bowl. Carve the duck breast into slices and arrange them on top of the broth.
Recipe adapted from: Good Food