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

Recipes IBS Sano - Low FODMAP Recipes - Logo Background Gluten Free and Low FODMAP Recipe - Asian duck broth
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