Low FODMAP Gluten Free Hoisin Glazed Duck Breast
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Learn more →Ingredients
4 servings
For the duck
- 4 duck breast halves (about 6–8 oz each), skin-on
- 1 tsp kosher salt
- ½ tsp black pepper, freshly ground
For the hoisin glaze
- ¼ cup tamari
- 3 tbsp honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp tomato paste
Ingredient noteA serving of up to about 2 tablespoons of tomato paste is low in FODMAPs. This recipe contains only about 1/4 tablespoon per serving, making it likely Low FODMAP. If you prefer to always avoid tomato paste, please tap it and change its rating to Red.
- 1 tsp chinese five-spice powder
- 1 tsp cornstarch
- 1 tsp cold water
- 1 tsp fresh ginger, finely grated
For serving
- 2 scallions (green tops only), thinly sliced (optional)
Can be omittedscallions
- 1 tsp sesame seeds (optional)
Instructions
- 1
Pat the duck breasts completely dry with paper towels. Using a sharp knife, score the skin in a crosshatch pattern at 1/2-inch intervals, cutting through the fat but not into the flesh. Season both sides evenly with the kosher salt and black pepper. Let the duck rest at room temperature for 30 minutes.
- 2
While the duck rests, combine the tamari, honey, rice vinegar, sesame oil, tomato paste, five-spice powder, and grated ginger in a small saucepan. In a small bowl, stir together the cornstarch and cold water until smooth, then whisk the slurry into the saucepan. Set aside.
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