Low FODMAP Oven Hard

Low FODMAP Asian Duck and Pea Risotto

Tender roasted duck legs over creamy risotto infused with soy, ginger, and sesame. A fusion of Italian technique with Asian flavors.

Prep Time
20m
Cook Time
1h
Total Time
1h 20m
Servings
8
Low FODMAP Asian Duck and Pea Risotto

Instructions

  1. 1

    Cut flesh from 2 duck leg quarters into 3/4-inch strips. Discard skin and bones. Keep remaining 6 quarters whole.

  2. 2

    Combine soy sauce, garlic-infused oil, ginger, and 1 tablespoon sesame oil in a large bowl. Season with salt and pepper.

  3. 3

    Add duck strips and whole quarters, toss to coat. Cover and refrigerate 3-4 hours or overnight.

  4. 4

    Preheat oven to 350°F (180°C). Pour stock into a saucepan, cover, and bring to a gentle simmer.

  5. 5

    Place whole duck quarters in a baking dish (reserve strips and marinade). Roast 25-30 minutes until cooked through. Cover loosely with foil and keep warm.

  6. 6

    Heat remaining 1 tablespoon sesame oil in a large heavy-bottomed saucepan over medium heat. Add celery and cook until tender and slightly browned.

  7. 7

    Add rice and stir until well coated. Add duck strips and remaining marinade.

  8. 8

    Add 1/2 cup (125ml) hot stock and cook, stirring, until absorbed. Continue adding stock 1/2 cup at a time until rice is tender.

  9. 9

    With the last addition of stock, add peas. Cook until stock is nearly absorbed and peas are warmed through.

  10. 10

    Season with salt and pepper. Spoon risotto onto plates and top each with a roasted duck quarter.

FODMAP Notes

Uses garlic-infused oil for flavor. Celery is low FODMAP at the portion listed. Peas are low FODMAP at 1/4 cup per serving (this recipe divides appropriately). Ensure chicken stock is onion and garlic-free.

Tips

  • 💡 Marinate overnight for deepest flavor
  • 💡 If duck unavailable, use chicken thighs
  • 💡 The rendered duck fat adds incredible richness
  • 💡 Serve with Asian greens
#dinner #duck #asian #italian #risotto #fusion #gluten-free

Recipe Notes

This stunning fusion dish marries the creaminess of Italian risotto with bold Asian flavors. The rich duck and aromatic marinade create an unforgettable meal.

Substitutions

  • Protein: Chicken thighs or turkey legs
  • Vegetables: Edamame instead of peas
  • Oil: All garlic-infused olive oil if sesame unavailable

Storage

  • Refrigerator: Keeps 3 days
  • Reheating: Add stock and reheat gently; duck reheats in oven

FODMAP Stacking Note

One serving (1/8 of dish) is low FODMAP. Watch pea portions if eating as leftovers.

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