2 duck breasts, skin on
3 tbsp fish sauce
2 tbsp soft brown sugar
1l low FODMAP chicken stock
2 limes, juiced
4 baby pak choi
100g rice noodles
2 red chili, sliced
a small bunch cilantro, roughly chopped
2 scallions, sliced (green only)
Score the fat of the duck breasts and marinate with 1 tbsp each of the fish sauce and sugar.
Leave for 30 minutes or overnight. Heat a non-stick pan and pan-fry the duck, fat-side down.
Reduce the heat to low and let the fat melt out, about 8 minutes. Turn over and sear for 3 minutes. Remove.
Heat the chicken stock and add the lime juice, remaining fish sauce and sugar.
Add the pak choy and blanch for 1 minute. Boil the noodles in salted water until al dente.
Drain and divide into 4 large bowls. Pour the stock over and add the pak choy.
Thinly slice the duck and arrange on top. Sprinkle with chili, scallion and cilantro.
Recipe adapted from: Good Food