Malaysian Roast Duck

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.