overall i dig the presentation. maybe a bit too much demi but not really any harm in that. brussels maybe look a little dry but that may not be the case
one thing i would do personally is to dip the endive in a light vinaigrette just before plating. sherry or champagne with honey as a sweetener would go nicely. a really solid emulsion or some xantham gum to make sure it sticks to the leaves
edit: could play with some turmeric in the puree to brighten it up a bit, but that could quickly go into babies diarrhea territory
BostonFartMachine on
I don’t really get the endive in the dish. I would dress it tho, so there is shine. Shows up better in pictures. Same for the sprouts tbh. They could get a harder sear for sure – like in rendered duck fat. Which in this example could have been rendered more? Cook on the meat looks real nice, but you can go for a long time on med-low skin side before flipping. Render more fat, lay in the sprouts once you have a nice puddle. Yum.
Lastly, flakey sea salt on the duck never hurts.
markusdied on
i’d turn the endive into a green oil before i’d put the whole leaf on the plate like that, with all due respect! this has great potential
libretron on
Wish there was a shot of the skin!
TwoPintsYouPrick on
Even the sly angle away we can still see that duck was seared under a warm desk lamp.
Old-Marionberry1203 on
lucks great, but you gotta trim those sprouts.
D-ouble-D-utch on
Why endive and 2 leaves? You need to render that breast a lot more.
7 Comments
overall i dig the presentation. maybe a bit too much demi but not really any harm in that. brussels maybe look a little dry but that may not be the case
one thing i would do personally is to dip the endive in a light vinaigrette just before plating. sherry or champagne with honey as a sweetener would go nicely. a really solid emulsion or some xantham gum to make sure it sticks to the leaves
edit: could play with some turmeric in the puree to brighten it up a bit, but that could quickly go into babies diarrhea territory
I don’t really get the endive in the dish. I would dress it tho, so there is shine. Shows up better in pictures. Same for the sprouts tbh. They could get a harder sear for sure – like in rendered duck fat. Which in this example could have been rendered more? Cook on the meat looks real nice, but you can go for a long time on med-low skin side before flipping. Render more fat, lay in the sprouts once you have a nice puddle. Yum.
Lastly, flakey sea salt on the duck never hurts.
i’d turn the endive into a green oil before i’d put the whole leaf on the plate like that, with all due respect! this has great potential
Wish there was a shot of the skin!
Even the sly angle away we can still see that duck was seared under a warm desk lamp.
lucks great, but you gotta trim those sprouts.
Why endive and 2 leaves? You need to render that breast a lot more.