Low FODMAP Gluten Free Cilantro-Lime Duck Tacos

Total time2 hr

Prep time25 min

Cook time1 hr 35 min

4.7

(24)

Low FODMAP Gluten Free Cilantro-Lime Duck Tacos

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Ingredients

4 servings

For the duck

2 duck legs (about 1.5 lb total)
1 tsp kosher salt
½ tsp black pepper
1 tsp ground cumin
½ tsp smoked paprika
½ cup chicken broth
2 tbsp fresh lime juice (from about 1 lime)

For the slaw

2 cups green cabbage, thinly shredded
Ingredient note
A serving of up to about 3/4 cup of cabbage is low in FODMAPs, and this recipe stays within that amount, making it likely Low FODMAP. If you prefer to always avoid cabbage, please tap it and change its rating to Red.
¼ cup fresh cilantro leaves, roughly chopped
2 tbsp fresh lime juice (from about 1 lime)
1 tbsp olive oil
¼ tsp kosher salt

For the avocado crema

1 ripe avocado, pitted and peeled
Ingredient note
A serving of up to about 1/3 of an avocado is low in FODMAPs. This recipe contains only about 1/4 of an avocado per serving, making it likely Low FODMAP. If you prefer to always avoid avocado, please tap it and change its rating to Red.
3 tbsp sour cream
2 tbsp fresh lime juice (from about 1 lime)
¼ tsp kosher salt

For serving

8 small corn tortillas
1 jalapeño, thinly sliced (optional)
Ingredient note
A serving of up to about 1 jalapeno is low in FODMAPs. This recipe contains only about 1/4 of a jalapeno per serving, making it likely Low FODMAP. If you prefer to always avoid jalapeno, please tap it and change its rating to Red.
lime wedges, for serving (optional)

Instructions

1
Preheat the oven to 325°F (165°C). Pat the duck legs completely dry with paper towels, then season all over with the salt, pepper, cumin, and smoked paprika.
2
Place the duck legs skin-side down in a cold large Dutch oven or oven-safe skillet, then set over medium heat. Cook undisturbed for 10–12 minutes, until the skin is deep golden brown and most of the fat has rendered. Flip and cook for 3 minutes on the flesh side.

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