Malaysian Roast Duck

Executive Chef Peng Looi
Asiatique
Louisville, Ky.

While a whole roast duck is often the centerpiece of Asian feasts, chef Looi simplifies preparation by using boneless duck breasts. The accompanying asparagus is cooked in duck fat for extra richness, and tamarind flavors a savory custard that serves as a go-along.

Steps

1. Prepare duck: In non-reactive bowl, combine soy sauce, rice wine, sugar, pepper, garlic, five-spice powder and sesame oil; whisk to blend. Add duck breasts; submerge in liquid. Cover and refrigerate overnight.
2. Remove duck breasts from marinade; Heat saute pan over medium-low heat; add duck breasts, skin-side down. Sear for 3 minutes. Turn duck and sear for 2 minutes longer. Remove from pan and let rest; reserve duck fat in pan.
3. Meanwhile, prepare the glaze: In small saucepan over medium heat, reduce the marinating liquid by half. Stir in honey and cumin; stir constantly until liquid is reduced.
4. Brush skin-side of duck breasts with glaze. Place under salamander and cook under low heat for 3 minutes for medium-rare. Remove and let rest for 3 minutes. Cut into thin slices.
5. In medium saucepan, heat reserved duck fat over low heat. Place peeled asparagus into pan; cook for 3 minutes until tender-crisp.
6. Prepare tamarind curd: In top of double boiler over simmering water, whisk together tamarind puree, egg yolks, eggs, sugar and salt; stir constantly until mixture begins to thicken. Add gelatin and stir to dissolve.
7. When mixture thickens to consistency of lemon curd, pour into food processor. Add butter, a little at a time, and process until blended. Chill until ready to use.
8. To serve, on 10-inch plate, place a teaspoon of tamarind curd; spread to 1-inch wide line. Place 8 pieces of asparagus across curd. Top with 4 slices of duck breast. Serve immediately.