36hr cured duck breast in 5 spice the skin rendered, cauliflower puree, mixed greens citrus vin, compressed apples, orange segments, toasted hazelnuts chopped and grated, pickled fennel, 10 orders, 86d the same day for the fresh sheet
by dzmatthew
36hr cured duck breast in 5 spice the skin rendered, cauliflower puree, mixed greens citrus vin, compressed apples, orange segments, toasted hazelnuts chopped and grated, pickled fennel, 10 orders, 86d the same day for the fresh sheet
by dzmatthew
15 Comments
Looks pretty delicious but when people plate down one side of the plate most of us are right handed so I would like it down the left side so that I could work my knife and fork better if you know what I mean?
The choice of plate makes this look super messy. With how much is going on with the salad, I would pick something without the speckles.
Looks delish, but a bit too wet. Regardless, I would happily polish it off!
A dish I would definitely order.
When I eat duck breast I’m looking for much more render on the skin. I do like the flavors involved though
It sounds good but your duck needed a bit more rendering
That skin needed to render/crisp for a few more minutes, that fat is gonna be very chewy and off putting
I just know this tastes beautiful 😋
agreed…the skin kind of contracted a bit too, had a wierd concave-ness
Did you carry it out like a hand bag?
Lioks like it slid across the bowl and ended up there!
Sounds delish though 🙂
Why is it that duck breast is cooked rare?
It is poultry and has the same salmonella risks as chicken, especially since they are becoming more common and being raised industrially in battery farms.
It’s a weird one cause everyone cooks it rare.
I’ve read about loads of people getting sick and even dying from salmonella from duck eggs too.
Not bashing the food, it looks amazing, just a point for discussion.
yea, its like half rendered, it looked good and was crispy till cut through and seen cross section
This doesn’t look appetizing
This looks fantastic and I’d be delighted to eat it. Excellent work!
Aesthetically pleasing but rare poultry makes me nervous.