- Cook Time: 35 minutes
- Prep Time: 25 minutes plus 30 minutes chilling time
- Effort: medium
- 2 gobo roots, scrubbed and dried (see Cook's tip below)
- 2 handfuls tenderstem broccoli
- 4 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp clear honey
- 2 tbsp sesame oil
- 1 clove garlic, sliced
- 1 lime, juice only
- 1 chilli, finely chopped
- 6 Gressingham duck breast, skin left on
- sunflower oil, for deep-frying
- garlic oil, for stir-frying
- 1 tbsp sesame seeds
- 2 tbsp chopped coriander leaves
Tips and Suggestions
Also called Japanese burdock, gobo is the Japanese name for the root of the greater burdock (Arctium lappa) plant.
Looking a little like a parsnip when raw, the cooked flavour is similar to that of a Jerusalem artichoke. Look for it in Asian markets.
1. Peel both gobo roots and, using a mandolin or potato peeler, slice one root very thinly and place into iced water for at least 30 minutes. Slice the other root on the bias into slices about 1cm thick and place into a separate container of iced water for at least 30 minutes.
2. Bring a saucepan of salted water to the boil, add the Tenderstem broccoli, blanch for 1 minute, then drain and quickly refresh under cold water. Set aside until needed.
3. To make a dressing, combine the soy sauce, mirin, honey, sesame oil, garlic, lime juice and chilli in a bowl, season with salt and freshly ground black pepper and set aside until needed.
4. Pre-heat the oven to 200C/180Cfan/gas 6. Using a sharp knife, score the skin of the duck breasts and season well with salt and freshly ground black pepper.
5. Heat a heavy-based frying pan until hot, put the duck breasts in the pan, skin-side down, and press down firmly to seal. When they are really well coloured, season them again, turn them over and briefly seal the flesh side.
6. Place the breasts, skin-side up, on a trivet in a roasting pan, transfer to the oven and roast for 5 minutes. (If you prefer, you can also continue to slowly cook the duck breasts in the frying pan.)
7. When cooked, set the breasts aside somewhere warm to rest for 3-4 minutes.
8. Drain both lots of gobo root (keeping them separate) and pat them dry with a clean towel.
9. Heat some sunflower oil in a deep saucepan to 160C, drop in the thinly sliced gobo and fry till crisp and golden. Remove and place onto kitchen paper to drain, then season with salt and freshly ground black pepper.
10. Heat a wok on a high heat, add a good splash of garlic oil, then add the remaining gobo root and quickly stir-fry. Add the blanched broccoli and sesame seeds, reduce the heat, pour in some of the dressing and continue to fry till caramelised. Season to taste with salt and pepper.
11. To serve, slice the duck breasts. Arrange some of the caramelised gobo root in the centre of each plate and put the sliced breast on top of it. Add the chopped coriander to the remaining dressing, drizzle this round the duck and place some gobo crisps on the side.
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