Low FODMAP Recipe - Oriental duck salad

Method

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



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Ingredients

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