Please don’t mix jelly into my mashed potatoes, it’s fine with the duck but that’s a step too far. Also seems Unnecessary considering the lake on the plate.
PsychologicalHall142 on
The “slashes” in the potatoes make this dish a little too macabre to be appetizing. Keep the sauce under everything and reduce the amount of potatoes. You could also benefit from some green – a contrasting herb/vegetable will keep it from being too monochromatic. The duck does look very well done and the flavors sound delicious.
frumiouscumberbatch on
Oof, the jus on the potatoes. No thank you.
And why would you spend all that time getting the duck perfectly cooked and crispy, then soak it with more jus?
lastinglovehandles on
I know this is classic but come on brah. This looks like it came out of Wolfgang Pucks 80s made it easy book. Throw in some greens brah
Keeptryinh on
I’m a chef trained in France and I would eat your food. There’s some good advice here. Keep the sauce with the duck and throw some greens as the others have mentioned. Depending of where you work, I would clean that bone as well. Usually duck is served at nicer restaurants. Hope all went well. Best!
chychy94 on
This is a very classic concept that I see many home cooks, line cooks and persons plate poorly. I am not sure if you are doing this for service or are at home because this looks like home plating.
I am going to mirror what others have said/
The duck confit leg bone should be cleaned.
You have too much jus. It should either be reduced more and skimmed for impurities or should be cooked with bones and collagen producing agents. You may like your food swimming in sauce but classically you plate enough sauce for your protein. About 2 oz. Also, your potato proportions are way off. Less is more. Braised cabbage is fine.
And I know why others may say green- and I see you keep mentioning chervil. Why chervil? All components should add to a harmonious dish and I do not believe in mindless greens or micros without providing purpose in flavor. I would recommend a red veined sorrel because they are bright, tart and acidic that will help cut the richness of the dish and mirror some of the colors of the cabbage while still being green.
6 Comments
Please don’t mix jelly into my mashed potatoes, it’s fine with the duck but that’s a step too far. Also seems Unnecessary considering the lake on the plate.
The “slashes” in the potatoes make this dish a little too macabre to be appetizing. Keep the sauce under everything and reduce the amount of potatoes. You could also benefit from some green – a contrasting herb/vegetable will keep it from being too monochromatic. The duck does look very well done and the flavors sound delicious.
Oof, the jus on the potatoes. No thank you.
And why would you spend all that time getting the duck perfectly cooked and crispy, then soak it with more jus?
I know this is classic but come on brah. This looks like it came out of Wolfgang Pucks 80s made it easy book. Throw in some greens brah
I’m a chef trained in France and I would eat your food. There’s some good advice here. Keep the sauce with the duck and throw some greens as the others have mentioned. Depending of where you work, I would clean that bone as well. Usually duck is served at nicer restaurants. Hope all went well. Best!
This is a very classic concept that I see many home cooks, line cooks and persons plate poorly. I am not sure if you are doing this for service or are at home because this looks like home plating.
I am going to mirror what others have said/
The duck confit leg bone should be cleaned.
You have too much jus. It should either be reduced more and skimmed for impurities or should be cooked with bones and collagen producing agents. You may like your food swimming in sauce but classically you plate enough sauce for your protein. About 2 oz. Also, your potato proportions are way off. Less is more. Braised cabbage is fine.
And I know why others may say green- and I see you keep mentioning chervil. Why chervil? All components should add to a harmonious dish and I do not believe in mindless greens or micros without providing purpose in flavor. I would recommend a red veined sorrel because they are bright, tart and acidic that will help cut the richness of the dish and mirror some of the colors of the cabbage while still being green.