Oh I want to try this! Was the sauce just red wine and hoisin?
They_said_Maine on
Sounds delicious! Salad looks nice and I like the way the reduction is drizzled. The puree seems a little chunky though, maybe some more blending or put it through a sieve to smooth it out. I would lose the two slices of duck on either end as they seem to be far more done than those middle five slices. I think this would really tighten up an already nice looking plate. Well done!
MummsTech on
Nice plating! The colors of your chosen sauces and purée along with the vibrance of the vessel itself makes this a win for the eyes and palate.
PM_ME_SEXIST_OPINION on
I love every single thing about this plate, except the way the sauce branches out at the bottom below the food. The worst part is, I can’t articulate why or how to address it. My brain keeps saying “tuile” for some reason lol
Maybe an echoing tuille shape placed vertically? Or just a neater circular drizzle? I’m not crazy about the nori strips either, maybe a powder or crushed version would meld better… or make a hand roll of your salad lol
It’s a beautiful plate! Nice cook on the duck.
snow-days on
I really like this playing. It’s almost reminiscent of an icon in a video game or something, just in terms of how the shapes flow together.
SF-guy83 on
I have to say this looks wonderful! Colors, right plate, presentation, correct temperature, flavors, etc.
I’ve seen too many plates on here that try too hard or throw some random veg, herb, or edible flower to add color.
eggyprata on
i love the drizzle of sauce at the bottom, and the way it resembles tree branches. but might i suggest finer lines on that? kinda looks almost a little chunky at the moment
No_Permit8766 on
It probably tastes delicious…the flavor profiles are great. But, it’s a mess. The purée is not smooth enough. The saucing is excessive and messy. The reduction and purée on the lower right side is not appealing at all. The color of the plate is inspired. Has promise, but needs work.
Hoesbutnodoor on
Looks like some kind of ‘alien facehugger’ prawn… I love it! And the while fish sound delicious!
medcrafting on
Appetizing, clean, great palette. A resounding 9/10 in my book!
ibleedrosin on
I like it. I really like the fact that your flavor combos make sense. It’s complex enough to be interesting, but sounds like it will actually taste good. A lot Chefs get so carried away with their creativity, that they lose track of making food good.
“Himalayan smoked sea salt infused honey oil marinated black hills lamb scrod with essence of king tut’s loin cloth purée in a hand woven pasta basket with chiseled butter slabs”. -Fuck that
“Seared duck, sweet potatoes, hoisin, and cucumbers”. – YESSIR. Sign me up please.
Also some people are saying your sweet potato purée isn’t smooth enough. If you add a few Yukon gold potatoes in with the sweet, the purée will be smoother. But I honestly don’t see a problem with it.
11 Comments
Oh I want to try this! Was the sauce just red wine and hoisin?
Sounds delicious! Salad looks nice and I like the way the reduction is drizzled. The puree seems a little chunky though, maybe some more blending or put it through a sieve to smooth it out. I would lose the two slices of duck on either end as they seem to be far more done than those middle five slices. I think this would really tighten up an already nice looking plate. Well done!
Nice plating! The colors of your chosen sauces and purée along with the vibrance of the vessel itself makes this a win for the eyes and palate.
I love every single thing about this plate, except the way the sauce branches out at the bottom below the food. The worst part is, I can’t articulate why or how to address it. My brain keeps saying “tuile” for some reason lol
Maybe an echoing tuille shape placed vertically? Or just a neater circular drizzle? I’m not crazy about the nori strips either, maybe a powder or crushed version would meld better… or make a hand roll of your salad lol
It’s a beautiful plate! Nice cook on the duck.
I really like this playing. It’s almost reminiscent of an icon in a video game or something, just in terms of how the shapes flow together.
I have to say this looks wonderful! Colors, right plate, presentation, correct temperature, flavors, etc.
I’ve seen too many plates on here that try too hard or throw some random veg, herb, or edible flower to add color.
i love the drizzle of sauce at the bottom, and the way it resembles tree branches. but might i suggest finer lines on that? kinda looks almost a little chunky at the moment
It probably tastes delicious…the flavor profiles are great. But, it’s a mess. The purée is not smooth enough. The saucing is excessive and messy. The reduction and purée on the lower right side is not appealing at all. The color of the plate is inspired. Has promise, but needs work.
Looks like some kind of ‘alien facehugger’ prawn… I love it! And the while fish sound delicious!
Appetizing, clean, great palette. A resounding 9/10 in my book!
I like it. I really like the fact that your flavor combos make sense. It’s complex enough to be interesting, but sounds like it will actually taste good. A lot Chefs get so carried away with their creativity, that they lose track of making food good.
“Himalayan smoked sea salt infused honey oil marinated black hills lamb scrod with essence of king tut’s loin cloth purée in a hand woven pasta basket with chiseled butter slabs”. -Fuck that
“Seared duck, sweet potatoes, hoisin, and cucumbers”. – YESSIR. Sign me up please.
Also some people are saying your sweet potato purée isn’t smooth enough. If you add a few Yukon gold potatoes in with the sweet, the purée will be smoother. But I honestly don’t see a problem with it.