Low FODMAP Recipe - Oriental duck salad


Heat oven to 200C/fan 180C/gas 6. Score the skin of the duck breasts and season.

Heat a non-stick frying pan over a high heat, add the duck, skin-side down, and cook for 4 mins or until the skin is crisp.

Turn over and quickly brown the underside, then transfer to a baking tray.

Mix the dressing ingredients together and spoon all but 2 tbsp of it over the duck.

Roast the duck for 10 mins for pink, longer if you prefer. Remove from the oven and allow to rest for 4 mins, then slice into strips. 3

Toss together the salad, tomatoes, spring onions and duck slices. Drizzle over the remaining dressing and serve.

Recipe from Good Food magazine

Share on Facebook Share on Twitter Share on Tumblr Print
Home IBS Sano IBS Health Search
IBS Shop www.ibsshop.com Everything you need To tackle IBS


2 duck breasts, skin on

100g bag rocket & watercress salad

250g punnet small tomatoes, halved

bunch spring onion, sliced diagonally (green part only)

For the dressing

1 tbsp garlic infused oil

1 tsp fresh grated root ginger

2 tbsp soy sauce

3 tbsp golden syrup