Back to  Recipes Gluten Free and Low FODMAP Recipe -  Thai Style Duck Legs
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Ingredients


6 duck legs

4 scallions, shredded, to serve (green only)

cilantro leaves, to serve

lime wedges, to serve

steamed jasmine rice, to serve

Marinade

4 sticks lemongrass, woody parts removed and finely chopped

2 limes, zested and juiced

1 tbsp groundnut oil

a handful coriander, chopped

2cm piece ginger, peeled and finely chopped

2 tsp soft brown sugar

1 tsp fish sauce

1 tsp gluten free soy sauce

1 tsp each ground cinnamon, ground coriander, turmeric and ground cumin

4 tsp garlic infused oil

1 red chili, finely chopped


Method


Put the duck and the marinade ingredients in a bowl with plenty of seasoning.

Toss to coat then leave to marinate, preferably overnight.

Heat the oven to 200C/fan 180C/gas 6.

Put the duck legs in a very lightly greased shallow oven tray in a single layer.

Roast for 45-50 minutes or until the juices run clear, basting as they cook.

Cover with foil if they start to catch too much.

Serve on a platter scattered with scallions and cilantror and with lime wedges and jasmine rice.


Recipe adapted from: Good Food

How to make Garlic Infused Oil
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