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Low FODMAP  Asian duck broth


400ml/14fl oz chicken stock

2 tbsp soy sauce

½ red pepper, seeds removed, flesh sliced

1 tsp freshly grated ginger

2 large Carrot - cut into strips

1 Zucchini - Cut into strips

½ tsp chilli flakes

1 tbsp Golden Syrup

1 lime, zest and juice only

½ duck breast, fat scored

Preparation method

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.

To serve, pour the broth into a serving bowl. Carve the duck breast into slices and arrange them on top of the broth.

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