Duck n’ Donuts: Duck confit and foie gras jelly donuts with cherry maple sauce, salt & vinegar duck skin chip and espresso dust
by BogesMusic
Duck n’ Donuts: Duck confit and foie gras jelly donuts with cherry maple sauce, salt & vinegar duck skin chip and espresso dust
by BogesMusic
8 Comments
That looks super cool…very creative!
The flavors are on point but the cook and plating don’t look great to me. You can see it with the weird smear + puddle of sauce (can you make it less liquid?) and the espresso dust which don’t look intentional (nor appealing). The uneven pulled/chunked duck would fall in this category for me as well. The plate choice too, i would go for something non white, first choice for me would be a lighter blue of some kind. I am wondering about the vinegar duck skin chip, I suppose it could work depending on the type of vinegar you used but I’d be inclined to not add it.
It’s certainly an idea, but execution was very off point.
One ‘donut’, glaze, duck (with a touch more moisture) more skin to create a shell on top, dust. One small circle of a more refined sauce next to it. Done.
Absolutely love the components but hate the plating
This all around just kinda looks like shit. A rillette would have been a much more elegant way to execute this, being pulled duck and all. We don’t just smack a pile of pulled duck on a plate with a donut and call it a day. I see that you thought the name was clever but then you forgot about making a good cohesive dish. What does an espresso dust (raw and unprocessed) do for this dish.. sure the flavours kinda work but damn is this sloppy.
Rillette. Look it up.
If munchies was a restaurant dish
It seems like you’re exploring some interesting culinary creations! How did you come up with the idea for Duck n’ Donuts?
Cute name & concept. I think the plating needs work. The smear on the left looks like something that I would do (that is not a compliment, trust me!) and the espresso dust looks like an accidental spill. I think there is room for improvement.