You should have a garnish. Also a vegetable that isn’t a starch is kind of important to someone like me. Still I’d eat that in a heart beat.
Reznerk on
Duck needs some work, prolly could have taken that sear slower. Puree looks gluey and not smooth, you’re gonna wanna thin that out a little bit, run it through a sieve and not process it so hard. Other than that, you’ve got a tart sauce, a presumably rich duck and a presumably creamy puree. You could bring some freshness into this dish and really round it out and make it memorable. The plating itself is second hand to executing the ingredients properly, so I’m not gonna touch that
ThatPunkDude on
The flavor parings sound nice.
Maybe try plating with less sauce and a nicer cut/arrangement for the duck and purée.Overall it could use some color from a garnish or a nice green veg.
I’d totally eat it as is though haha.
DandyElLione on
Either the portion is too large or the plate too small as it shouldn’t be escaping over the rim of the frame. The colors on display are also very singular; Brown on Brown on Tan. Could use a garnish and/or perhaps a different flavor of purée, a vibrant pumpkin purée maybe? The sauce looks sorta gluey too, needs to be thinned out a touch. The sear could also be more pronounced for a deeper color and complexity of flavor.
EatABigCookie on
Agree with the other comments about needing more color. Not sure what season you are in but maybe some green beans or brussel sprouts. Even some sort of simple green salad might work okay. Would help the balance/contrast of the dish from a taste/texture point of view too I think.
aswsxs on
What everyone else said, also that very tip piece of duck is your taster while slicing it up, the plating looks much nicer with an exposed cut on the end
ibided on
Bad plating, bad mix of colors. Weird negative space in the dish. Back to the drawing board.
ggsnr on
I recommend the Flavor Bible. You can basically look up ingredients and it will tell you what it goes well with
8 Comments
You should have a garnish. Also a vegetable that isn’t a starch is kind of important to someone like me. Still I’d eat that in a heart beat.
Duck needs some work, prolly could have taken that sear slower. Puree looks gluey and not smooth, you’re gonna wanna thin that out a little bit, run it through a sieve and not process it so hard. Other than that, you’ve got a tart sauce, a presumably rich duck and a presumably creamy puree. You could bring some freshness into this dish and really round it out and make it memorable. The plating itself is second hand to executing the ingredients properly, so I’m not gonna touch that
The flavor parings sound nice.
Maybe try plating with less sauce and a nicer cut/arrangement for the duck and purée.Overall it could use some color from a garnish or a nice green veg.
I’d totally eat it as is though haha.
Either the portion is too large or the plate too small as it shouldn’t be escaping over the rim of the frame. The colors on display are also very singular; Brown on Brown on Tan. Could use a garnish and/or perhaps a different flavor of purée, a vibrant pumpkin purée maybe? The sauce looks sorta gluey too, needs to be thinned out a touch. The sear could also be more pronounced for a deeper color and complexity of flavor.
Agree with the other comments about needing more color. Not sure what season you are in but maybe some green beans or brussel sprouts. Even some sort of simple green salad might work okay. Would help the balance/contrast of the dish from a taste/texture point of view too I think.
What everyone else said, also that very tip piece of duck is your taster while slicing it up, the plating looks much nicer with an exposed cut on the end
Bad plating, bad mix of colors. Weird negative space in the dish. Back to the drawing board.
I recommend the Flavor Bible. You can basically look up ingredients and it will tell you what it goes well with