 | Roasted Duck with Cumin and Honey Glaze, Duck Fat-Poached Asparagus and Tamarind Curd2 servings Peng S. Looi / Executive Chef and Culinary Consultant, Noosh Nosh, Louisville, KY; Photo by Peng S. Looi |
| For the duck: | |
| • | 2 10 oz. duck breast |
| • | 3 tsp. cup sugar |
| • | 4 tbsp. soy sauce |
| • | 3 tbsp. Chinese rice wine |
| • | 1/2 tsp. black peppercorn, ground |
| • | 1/2 tsp. fresh garlic, minced |
| • | 1/2 tsp. Chinese five-spice powder |
| • | 1/2 tsp. sesame oil |
| For the glaze: | |
| • | 2 tbsp. honey |
| • | 1/2 tsp. ground cumin |
| Method for the duck and glaze: | |
| 1. | In a non-reactive bowl, add ingredients except the duck breasts and mix well until the sugar dissolves. Add duck breast and make sure the liquid covers the duck. Cover and refrigerate overnight. |
| 2. | Remove duck breasts from marinade and sear them in a sauté pan under medium low heat, skin first. Sear for five minutes and keep removing liquid fat every minute and reserve. Turn duck breast over to sear for 3 minutes. Turn duck over again and sear for another two minutes. Remove and let rest. |
| 3. | In the meantime, to make the glaze, reduce the marinating liquid in medium heat by 50 percent. Add honey and ground cumin and stir constantly until liquid is reduced. |
| 4. | Apply glaze on the skin of duck breast and cook under salamander, in low heat, for three minutes (for medium rare). Remove and rest three minutes. Thin slice. |
| For the asparagus: | |
| • | 16 asparagus, peeled and cut half |
| Method for the asparagus: | |
| 1. | In a medium sauce pan, heat the reserved duck fat in low heat. Place peeled asparagus into the pan for 3 minutes and remove. |
| For the tamarind curd: | |
| • | 1 1/2 cup The Perfect Purée Tamarind Puree, thawed |
| • | 3 egg yolk |
| • | 3 whole eggs |
| • | 3/4 cup sugar |
| • | Pinch of salt |
| • | 1/2 gelatin sheet, bloomed |
| • | 1/2 lb. butter, softened |
| Method for the tamarind curd: | |
| 1. | Whisk together tamarind juice, egg yolk, eggs, salt and sugar in a double boiler pot over medium heat, stirring constantly until mixture begins to thicken. |
| 2. | Add bloomed gelatin and dissolve. |
| 3. | When thick like a lemon curd or pastry cream, pour mixture into a food processor and blend in butter. |
| 4. | Use immediately or chill in refrigerator until needed. |
| Assembly: | |
| 1. | In a 10-inch round plate, place a teaspoon of tamarind curd and spread it in a 1-inch wide line. |
| 2. | Place 8 half sticks of blanched asparagus across the curd. |
| 3. | Place four pieces of thinly sliced duck breasts on top of asparagus. |
| 4. | Serve immediately. |