Duck tenderloin tartar, maitake mushroom dijonaise, fried garlic chips, crispy capers, and shaved shallot and serrano
by thats-tough-lmao
Duck tenderloin tartar, maitake mushroom dijonaise, fried garlic chips, crispy capers, and shaved shallot and serrano
by thats-tough-lmao
8 Comments
This looks lovely! Like a walk in the park!
6/10 looks nice. Feels incomplete. Doesn’t quite catch my interest but looks somewhat pretty.
I really like it all, i just don’t like the blue plate. It’s the blue/grey dulls it down. I don’t know what just white would look like, but I would probably do that.
Is it safe to eat raw duck?
that’s amazing. perfect plate too!
hi pastry girl here so please excuse my ignorance
is it safe to eat raw duck?
Nice, I’m here for all the Tartars coming through here. Loving these flavours.
My notes would be I agree with the other commenter on the plate… If it was solid blue maybe, but it’s the static that takes away from the sharp contrasts you’ve put work into.
For the tomato, shallot and Serrano, it feels a little dry and bare. I could see tossing those in oil, s+p, or a drizzle of oil. Something shiny.
Just my two cents. Also, I’m curious is this duck/ tenderloin or duck tenderloin? Ducks have “tenders” behind breasts but hadn’t heard of them expressed as loins in this sense so I wouldn’t be sure what to expect. But that’s probably my ignorance.
Cheers! Would totally order this.
looks very nice.
for me though i am over the ring mold tartare. with the plate a long presentation with all the garnishes on the top and dots of the dijonaisse hear and there would still be striking and use the plate space well.