Crispy duck & asparagus with thick red curry sauce

By: Nathan cooks

Duck * 2 duck breast
Batter* 6 tbsp cornflour* 2 tbsp of water* 1 tbsp soy sauce* 2 egg yolks* oil for deep-frying ( I use rice bran)
Asparagus* Bunch of asparagus * Sea salt to taste
Red curry sauce* Half a jar of Valcom red curry paste * 200ml of coconut cream* 1 tsp fish sauce * 1 tsp sugar
Garnish * Thai basil (fresh)* Coriander (fresh)* Red chillies
Rice to serve

Batter* (cut duck breast into bite size strips)Combine the corn flour, soy sauce, egg yolks and water in a bowl.  (6 tbsp cornflour, 1 tbsp soy sauce, 2 egg yolks and 2 tbsp of water) make sure batter thick and creamy add more water or corn flour if required. * Add duck breast strips and mix thoroughly until well covered with the batter. 
Fry* Heat the oil in a deep pan or deep fryer. * Fry the duck in batches, 2 minutes until crispy and brown. Separating the strips as it fries.  * Remove from the oil and drain on paper towel.  
Sauce (cook at the same time as deep frying)* In a saucepan add Half a jar of red curry paste (Valcom), 200ml of coconut cream, 1 tsp fish sauce and 1 tsp sugar.* Cook until sauce reduces and thickens.
Asparagus ( cook once you have started frying the last batch of duck) * In a frying pan add a small amount of oil and fry asparagus for 2 to 3 minutes or until asparagus is lightly charred. * Add sea salt.
In a small bowl place the red curry sauce garnished with coriander.
Plate up duck and garnish with Thai basil, cut red chillies and sea salt. On the same plate add asparagus and drizzle red curry sauce over.
Serve with rice. Add red curry sauce as desired. Please note that the sauce is rich and only requires a small amount on the duck and asparagus.
Try the asparagus, duck, sauce and herbs in one bite…Yummy!