Great plating. You should try compressing the greens on top just so they don’t look like an afterthought.
elcuoco on
Other than the pea shoots it looks good.
Logical_identity on
How’d you make that red wine sauce, it looks a lot lighter red than I’d expect. Maybe just a fikter
lickety_split_69 on
that sauce looks absolutely fire
JDHK007 on
Would look better if you kept the sauce off the top of the potatoes, creating more contrast/layers. Would also lose the greens on top. Would love to dig into this though.
Sauteedharicovert on
Sounds delicious but I think the plate looks too busy.
Go with cauliflower OR romanesco
Ditch the pea shoots.
Speckle the red sauce with cherries.
What are those white fried looking things doing on the plate?
Showcase the stars of the plate and less garnish
thenickdyer on
Is there a garnish you could make that is also a component to the rest of the food? I love using pea tendrils, but maybe there’s something you already use in the dish to become the garnish.
Dismal_Equivalent_68 on
I like a lot about your plating but personally I don’t want to see the underneath of a leaf of any sorts. The tops of the veg are cute so maybe cut and place so they look nice and neat and consolidate. White strips? Hope that not duck fat. Kinda look like some under colored wonton strips? Bag em. The tiny thin greens are appealing. Me personally I’m a separatist. Ha. In that I like components separated so I can control portion amounts and what I want to combine on the fork. Love the pickled cherries. I’ll have to try some. Have fun. Nice finish on that skin.
chefadams on
It’s huge! But looks delicious!
datadefiant04 on
Chef, i would devour this in an instat, but I’d serve the mashed potatoes as a side dish.
Mix the mash with some roasted garlic, cheese, confit duck fat and top with cheese, chives and breadcrumbs and stick it in the oven for a few minutes.
The mash on the plate with the red wine sauce on the side makes it look like the duck hasnt rested long enough (i know that’s probably not possible, but others might think so).
And maybe throw in some capers in the vegetables or pickle a few of the veg too.
kelliboone617 on
That sounds, and looks, delicious
QuindariousGooch95 on
How’d you pickle the cherries?
Loxtness on
Thank you for sharing. So beautiful.
what_now- on
My version: Roasted chicken leg on instant mashed potatoes, microwaved cauliflower, with cranberries and red wine/Carlo Rossi Demi glaze. Did I get it ryt?
14 Comments
Great plating. You should try compressing the greens on top just so they don’t look like an afterthought.
Other than the pea shoots it looks good.
How’d you make that red wine sauce, it looks a lot lighter red than I’d expect. Maybe just a fikter
that sauce looks absolutely fire
Would look better if you kept the sauce off the top of the potatoes, creating more contrast/layers. Would also lose the greens on top. Would love to dig into this though.
Sounds delicious but I think the plate looks too busy.
Go with cauliflower OR romanesco
Ditch the pea shoots.
Speckle the red sauce with cherries.
What are those white fried looking things doing on the plate?
Showcase the stars of the plate and less garnish
Is there a garnish you could make that is also a component to the rest of the food? I love using pea tendrils, but maybe there’s something you already use in the dish to become the garnish.
I like a lot about your plating but personally I don’t want to see the underneath of a leaf of any sorts. The tops of the veg are cute so maybe cut and place so they look nice and neat and consolidate. White strips? Hope that not duck fat. Kinda look like some under colored wonton strips? Bag em. The tiny thin greens are appealing. Me personally I’m a separatist. Ha. In that I like components separated so I can control portion amounts and what I want to combine on the fork. Love the pickled cherries. I’ll have to try some. Have fun. Nice finish on that skin.
It’s huge! But looks delicious!
Chef, i would devour this in an instat, but I’d serve the mashed potatoes as a side dish.
Mix the mash with some roasted garlic, cheese, confit duck fat and top with cheese, chives and breadcrumbs and stick it in the oven for a few minutes.
The mash on the plate with the red wine sauce on the side makes it look like the duck hasnt rested long enough (i know that’s probably not possible, but others might think so).
And maybe throw in some capers in the vegetables or pickle a few of the veg too.
That sounds, and looks, delicious
How’d you pickle the cherries?
Thank you for sharing. So beautiful.
My version: Roasted chicken leg on instant mashed potatoes, microwaved cauliflower, with cranberries and red wine/Carlo Rossi Demi glaze. Did I get it ryt?
Your dish looks epic btw!