I think there’s a clash between the very fine puree (and the duck breast) and the clunky rest. The bok choy is a tad large, maybe halve it or remove the outermost segments. The compote looks matte and should go under the duck – it’s so colorful, it will contrast nicely with the puree and still add a pop without covering the meat. The duck skin looks flabby and like there’s not enough fat rendered out. And either drop the orange zest altogether or cut it finely and arrange more carefully – you could also do thin slices of blood orange instead, maybe pickled or caramelized or whatnot.
It doesn’t sound like it, but I actually really like this and would happily eat it.
WhipLord69 on
Bok choy in duck fat sounds heavenly 🤌
Mulppyy on
I would remove the core of the b’ok Choy I wanna enjoy the whole plate without having a knob of cabbage stem on my plate. Otherwise sounds delicious!
3 Comments
I think there’s a clash between the very fine puree (and the duck breast) and the clunky rest. The bok choy is a tad large, maybe halve it or remove the outermost segments. The compote looks matte and should go under the duck – it’s so colorful, it will contrast nicely with the puree and still add a pop without covering the meat. The duck skin looks flabby and like there’s not enough fat rendered out. And either drop the orange zest altogether or cut it finely and arrange more carefully – you could also do thin slices of blood orange instead, maybe pickled or caramelized or whatnot.
It doesn’t sound like it, but I actually really like this and would happily eat it.
Bok choy in duck fat sounds heavenly 🤌
I would remove the core of the b’ok Choy I wanna enjoy the whole plate without having a knob of cabbage stem on my plate. Otherwise sounds delicious!