I have a quick plating question if anyone cares to comment on this; the red under the duck slices is the natural juices from the duck, but I often don’t see this in other plating pictures. I’m curious to know how plating pictures have a small rare cut of meat directly on the plate and no juices from the meat around it. Does anyone know why that is?
iPat6G on
I believe it will look much better if the pea purée goes parallel with the rest of the components instead of doing this weird cross pattern thing.
FiveKR on
Points for getting the duck a nice even medium rare+/medium. The cross pattern might work if there was something on the lower left quadrant of the plate. Maybe some tomato confit or roasted chestnuts.
hidden_12345 on
Rest your duck before plating and it needs a smaller plate.
[deleted] on
Duck looks amazing but the pea purée reminds me of the gallbladder with its cystic and common bile duct
Zealousideal_Town225 on
This is so fancy looking. I wish it was in a bigger portion.
johns_throwaway_2702 on
One tablespoon of potato puree is all you get!
ifishermanprussia on
Rest your duck longer so it’s doesn’t bleed, push your pea puree through a fine mesh sive so it’s not grainy, if you really want to preserve the green color add a pinch of acetic acid in powder form. This is a great restaurant trick.
For the pommes puree blend it while slowly added heavy cream until it will just barely form a peak.
For the pan sauce, it looks over reduced. Try whisking in a few cubes of cold butter at the very end to emulsify and make it more velvety.
Try a few flakes of Maldon over everything, and get rid of the dust, or add it in a tiny circle strategically between the two purees. Also circles might look better for the pea puree. With the herb garnish, shock in ice water before using.
craydow on
2 bites. Cool. But don’t worry, the plating technique will fill m hungry belly 😨🤢
9 Comments
I have a quick plating question if anyone cares to comment on this; the red under the duck slices is the natural juices from the duck, but I often don’t see this in other plating pictures. I’m curious to know how plating pictures have a small rare cut of meat directly on the plate and no juices from the meat around it. Does anyone know why that is?
I believe it will look much better if the pea purée goes parallel with the rest of the components instead of doing this weird cross pattern thing.
Points for getting the duck a nice even medium rare+/medium. The cross pattern might work if there was something on the lower left quadrant of the plate. Maybe some tomato confit or roasted chestnuts.
Rest your duck before plating and it needs a smaller plate.
Duck looks amazing but the pea purée reminds me of the gallbladder with its cystic and common bile duct
This is so fancy looking. I wish it was in a bigger portion.
One tablespoon of potato puree is all you get!
Rest your duck longer so it’s doesn’t bleed, push your pea puree through a fine mesh sive so it’s not grainy, if you really want to preserve the green color add a pinch of acetic acid in powder form. This is a great restaurant trick.
For the pommes puree blend it while slowly added heavy cream until it will just barely form a peak.
For the pan sauce, it looks over reduced. Try whisking in a few cubes of cold butter at the very end to emulsify and make it more velvety.
Try a few flakes of Maldon over everything, and get rid of the dust, or add it in a tiny circle strategically between the two purees. Also circles might look better for the pea puree. With the herb garnish, shock in ice water before using.
2 bites. Cool. But don’t worry, the plating technique will fill m hungry belly 😨🤢