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Roasted Duck with Cumin and Honey Glaze, Duck Fat-Poached Asparagus and Tamarind Curd

2 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 of 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.
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