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Low FODMAP Duck Breasts with Peaches & Red Wine closeup on green plate

Low FODMAP Duck Breasts with Peaches & Red Wine

This dish is a little fancy - but so elegant and delicious. Perfect for company. You will get a low FODMAP meal, and no one else will know it is "diet" food!

Course: Dinner
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Marinating 1 hour
Total Time: 25 minutes
Makes: 4 servings
Calories: 276 kcal
Author: Dédé Wilson

Ingredients:

  • 2 tablespoons Garlic-Infused Oil, made with olive oil, or purchased equivalent such as FODY Garlic-Infused Olive Oil, divided
  • 1 tablespoon grated peeled fresh ginger
  • 2 teaspoons five-spice powder
  • 1 teaspoon kosher salt plus extra
  • 1/2 teaspoon freshly ground black pepper plus extra
  • 4 single duck breasts about 7-ounces/200 g each
  • 1/2 cup (120 m) dry red wine
  • 1/4 cup (60 ml) balsamic vinegar
  • 2 tablespoons firmly packed brown sugar
  • 1 medium yellow-flesh peach, pitted and cut into thin slices to yield 120 grams of peach slices

Preparation:

  1. Place 1 tablespoon of the Garlic-Infused Oil, ginger, 5-spice powder, 1 teaspoon salt and pepper in a non-reactive bowl and whisk to combine. Add the duck breasts and use your fingers to thoroughly coat the duck with the (moist) dry rub. Cover tightly with plastic wrap and refrigerate for at least 1 hour, up to overnight.
  2. Position rack in middle of oven. Preheat oven to 400°F/200°C.
  3. Heat remaining 1 tablespoon Garlic-Infused Oil in a skillet over medium heat and add breasts, skin side down (leave as much dry rub intact on the breasts as possible). Cook for 3 to 4 minutes or until the skin is crispy and browned. Flip them over and cook second side for another 3 to 4 minutes; they should still be rare. Remove breasts from the skillet, place in an ovenproof pan, and place in oven while you make the sauce.
  4. Pour any fat out of the skillet and replace over medium heat. Add the wine, balsamic vinegar and brown sugar and stir together well. Add peaches, season with salt and pepper, and cook, stirring often, until peaches have softened and sauce is syrupy and thickened. Set aside and keep warm.
  5. Check duck; it should read 135°F/58°C with an instant read thermometer. Remove from oven and let rest for 5 minutes. Slice crosswise into 1/4-inch (6 mm) slices, top with sauce and serve immediately.

Notes:

Tips

  • Plan ahead and ask your butcher about duck breasts. They might have to be pre-ordered.
Nutrition Facts
Low FODMAP Duck Breasts with Peaches & Red Wine
Amount Per Serving
Calories 276 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 1g5%
Sodium 585mg24%
Potassium 45mg1%
Carbohydrates 10g3%
Fiber 1g4%
Sugar 8g9%
Protein 20g40%
Vitamin C 0.4mg0%
Calcium 17mg2%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.