Looks tasty, a good home meal composition. A little classical/old school, but nice.
HerculesMulligatawny on
Your dots are perfect but what if you put it just on the end of the leg as though you dipped it?
guynnoco on
Looks fantastic, but I would bring everything tighter and lose the dots? But I’m no expert. The food looks awesome.
ScuzeRude on
Very festive! I personally like that it’s sort of old-fashioned looking!
Human-Comb-1471 on
I know the sub is about plating, but that’s a sexy leg
Minkiemink on
Beautiful plating and it looks like a delicious Christmas.
LawyerCalm9332 on
I love it. I can see what one of the other commenters is saying about it having an old school vibe, and I think it works perfectly here.
Also, I don’t know if this part was intentional, but it makes me smile– the leg and the dots, taken together, form the appearance of a footprint, haha.
doppelgaengbanger on
Looks straight out of my LCB recipe book. Very old school. Would still eat
XIAO_TONGZHI on
Is this intentionally old school plating? I think even the lighting is giving off 60s/70s vibes. Defo not a bad thing though. Just reckon you could with more sauce for that much food
byterez on
Not really all about giving critique on other people’s art, but since you seem like you’re interested in feedback I might as well give my two cents and see if someone would agree. I think the biggest issue with this picture is really the photograph and lighting. Makes all the colours a little washed out, so I’m sure this looks much better in person than it appears here. Other than that I feel the design maybe lacks finer detail for the eye to latch on to. Maybe hit it with some pepper or spice or powder to break up that white plate and make it look less sterile. As well where I work we usually add some clarified butter or oil on top of protein just before serving to give it some extra shine. meat rarely looks as appetising as it could with matte finish. I like the classic white mash and big main components, old stereotypes are tomorrows fashion for sure. It looks delicious anyways.
Ashamed-Paper-5340 on
Looks good , I would brush a bit of the sauce on the leg to glaze it but that’s my only critique.
dysfunkti0n on
You said this was for thanksgiving so well done considering the assignment especially.
That mash is begging for something, anything, on it. No gravy?
ReturnFun9600 on
The most CHRISTMAS look ever!! Great Job and as a Pro Cook myself in banquets and restaurant w an emphasis on parties? Great Plating.
OCBrad2461 on
As modern plating has rapidly evolved into many smaller components, and much more empty space, consider a quenelle of mash, less central on the plate, and a small pile of salad to the side. If you were able to gel your raspberry sauce a little more you could pipe a taller, rounder dot, giving more sauce for the dish, and visually convincing your guests to eat it with everything else.
auberific on
What is it with all you people cooking ducks? I’VE FINALLY FOUND MY PEOPLE!!!
WeCookEatRepeat on
Gotta french that leg, classic plate otherwise, well done
whiskydiq on
That one radish is looking HELLAthicc, no microplate??
17 Comments
Looks tasty, a good home meal composition. A little classical/old school, but nice.
Your dots are perfect but what if you put it just on the end of the leg as though you dipped it?
Looks fantastic, but I would bring everything tighter and lose the dots? But I’m no expert. The food looks awesome.
Very festive! I personally like that it’s sort of old-fashioned looking!
I know the sub is about plating, but that’s a sexy leg
Beautiful plating and it looks like a delicious Christmas.
I love it. I can see what one of the other commenters is saying about it having an old school vibe, and I think it works perfectly here.
Also, I don’t know if this part was intentional, but it makes me smile– the leg and the dots, taken together, form the appearance of a footprint, haha.
Looks straight out of my LCB recipe book. Very old school. Would still eat
Is this intentionally old school plating? I think even the lighting is giving off 60s/70s vibes. Defo not a bad thing though. Just reckon you could with more sauce for that much food
Not really all about giving critique on other people’s art, but since you seem like you’re interested in feedback I might as well give my two cents and see if someone would agree. I think the biggest issue with this picture is really the photograph and lighting. Makes all the colours a little washed out, so I’m sure this looks much better in person than it appears here. Other than that I feel the design maybe lacks finer detail for the eye to latch on to. Maybe hit it with some pepper or spice or powder to break up that white plate and make it look less sterile. As well where I work we usually add some clarified butter or oil on top of protein just before serving to give it some extra shine. meat rarely looks as appetising as it could with matte finish. I like the classic white mash and big main components, old stereotypes are tomorrows fashion for sure. It looks delicious anyways.
Looks good , I would brush a bit of the sauce on the leg to glaze it but that’s my only critique.
You said this was for thanksgiving so well done considering the assignment especially.
That mash is begging for something, anything, on it. No gravy?
The most CHRISTMAS look ever!! Great Job and as a Pro Cook myself in banquets and restaurant w an emphasis on parties? Great Plating.
As modern plating has rapidly evolved into many smaller components, and much more empty space, consider a quenelle of mash, less central on the plate, and a small pile of salad to the side. If you were able to gel your raspberry sauce a little more you could pipe a taller, rounder dot, giving more sauce for the dish, and visually convincing your guests to eat it with everything else.
What is it with all you people cooking ducks? I’VE FINALLY FOUND MY PEOPLE!!!
Gotta french that leg, classic plate otherwise, well done
That one radish is looking HELLAthicc, no microplate??