Bias cut. Fan it more. Why does the duck breast look so pale?
Yes, conventional aesthetics say odd numbers are more visually appealing. But only receiving one and a half Brussels sprouts or pieces of cherry is more infuriating to the average dinner. Find a way to hide the other halves.
In addition to that – why other parts distinctly plated in pairs?! Two piles mash. Two pieces carrot. Makes no sense visually.
hafunnystufff on
You ate one half of those cherries waiting for the food didn’t you?
sillysylviasilly on
The cherry complements the duck much more than the potatoes; they should be on the other side of the plate. Fan the duck out and consider how you put down your sauce and the potatoes. I’d brush the sauce on the plate, maybe smear the potatoes or use a piping bag. One carrot is straight, the other is a little limp — why? This is close but the final arrangement doesn’t make a lot of sense to me.
VCTRYDTX on
Looks delicious af! Plating is nice but I think it has more potential imo. The placement of the Puree could be better but I like the veggies attached to it. The sauce makes it a bit messy which I guess is normal but if it was a different plate or bowl where the sauce automatically stays centered with the stuff around it I think it would make it more aesthetically pleasing.
OsamaBinnDabbin on
What’s the sauce on the duck? I’ve been trying to expand what sauces I can make for my duck breast
Agreeable-Bed8492 on
That is very creative plating.
Jan_Akkerman on
Love the veg side! Well proportioned, composition gives depth and the flavours go well together.
The other side is very home-cookey. Protein should be presented in a way that lets you can see it’s level of doneness. So maybe two long strips facing cut side upward.
Sauce looks broken at best, off putting at worst. Tiny dash of balsamic or coca cola would darken it without messing with flavours that go well with Duck. Sauce can make the crispy skin soggy, so sauce on the underside. Also push it through a strainer if you want to add dried herbs to your pan sauce, the aromas can be nice, but left in they get the texture of wet saw dust.
Edit: also clean your plates. Damp paper towel or dish cloth should do the trick, or do
8 Comments
Damn, can i get more than 1.5 sprouts?
Bias cut. Fan it more. Why does the duck breast look so pale?
Yes, conventional aesthetics say odd numbers are more visually appealing. But only receiving one and a half Brussels sprouts or pieces of cherry is more infuriating to the average dinner. Find a way to hide the other halves.
In addition to that – why other parts distinctly plated in pairs?! Two piles mash. Two pieces carrot. Makes no sense visually.
You ate one half of those cherries waiting for the food didn’t you?
The cherry complements the duck much more than the potatoes; they should be on the other side of the plate. Fan the duck out and consider how you put down your sauce and the potatoes. I’d brush the sauce on the plate, maybe smear the potatoes or use a piping bag. One carrot is straight, the other is a little limp — why? This is close but the final arrangement doesn’t make a lot of sense to me.
Looks delicious af! Plating is nice but I think it has more potential imo. The placement of the Puree could be better but I like the veggies attached to it. The sauce makes it a bit messy which I guess is normal but if it was a different plate or bowl where the sauce automatically stays centered with the stuff around it I think it would make it more aesthetically pleasing.
What’s the sauce on the duck? I’ve been trying to expand what sauces I can make for my duck breast
That is very creative plating.
Love the veg side! Well proportioned, composition gives depth and the flavours go well together.
The other side is very home-cookey. Protein should be presented in a way that lets you can see it’s level of doneness. So maybe two long strips facing cut side upward.
Sauce looks broken at best, off putting at worst. Tiny dash of balsamic or coca cola would darken it without messing with flavours that go well with Duck. Sauce can make the crispy skin soggy, so sauce on the underside. Also push it through a strainer if you want to add dried herbs to your pan sauce, the aromas can be nice, but left in they get the texture of wet saw dust.
Edit: also clean your plates. Damp paper towel or dish cloth should do the trick, or do