Speaking as a newbie the idea behind the composition seems pretty good but the execution could be a bit better perhaps. i.e. thinner slices on a bias, a more even and circular pool of sauce, bit tighter with the risotto circle, etc.
limerickdeath on
Man that jus looks sexy af
Gear-Straight on
I’d probably take away the mint and add some grilled pak Choi to bulk out the plate, I’d also use a white place to make the risotto and sauce stand out more but it looks great that’s just what I’d do
EatABigCookie on
I don’t have plating suggestions, but that looks delicious.
chickenholocaust on
I plate my risotto similarly but my plates have a higher side. I’m not sure the technical name for this but more traditional plate with kind of a bowl area. It’s sized well so the jus or sauce hits the side of the inner area of the plate for a nice round effect as it fill out. Rather than a completely flat plate.
As another poster said would also look good on a lighter colored plate.
The risotto looks maybe a little overdone or something? Like could be less of a solid mass and a little looser?
The gastrique sounds delicious! Such a fan of black garlic!
Also a big fan of peas in risotto, yum!
[deleted] on
The dish sounds really great and I think you did a great job! If I were going to do it a bit differently, I think I might go with the duck in a fan or ring around the risotto in the center. so, essentially what you have here, but with the duck around the risotto instead of on top of it.
Philly_ExecChef on
Y’all gotta stop reducing your risotto to rice pudding.
sstayslvr on
Looks so good! Go thinner on your slices and a bit neater with the sauce and you’re golden.
NorthernAphid on
When saucing, you could try keeping a little distance between the risotto and the sauce, would look especially nice on a white plate.
ActionMan48 on
Drizzle gastrique over top instead of puddle underneath
Celestron5 on
I’d definitely go with a white plate instead of the black one. Duck looks good. I think it’s weird that the sauce is so far removed from the duck. Maybe plate the duck on the sauce and have the risotto next to them?
crabclawmcgraw on
i’d plate it pretty much the same but in a wide bowl, sauce first, risotto down, duck just like you’ve got it, micro mint dotting the dish overall and some on the duck
Lobenz on
Grgitch Chardonnay or Sav?
mvanvrancken on
Am I the only person that can’t get over the word “gastrique”? It really does sound like stomach bile cooked into a sauce
15 Comments
Speaking as a newbie the idea behind the composition seems pretty good but the execution could be a bit better perhaps. i.e. thinner slices on a bias, a more even and circular pool of sauce, bit tighter with the risotto circle, etc.
Man that jus looks sexy af
I’d probably take away the mint and add some grilled pak Choi to bulk out the plate, I’d also use a white place to make the risotto and sauce stand out more but it looks great that’s just what I’d do
I don’t have plating suggestions, but that looks delicious.
I plate my risotto similarly but my plates have a higher side. I’m not sure the technical name for this but more traditional plate with kind of a bowl area. It’s sized well so the jus or sauce hits the side of the inner area of the plate for a nice round effect as it fill out. Rather than a completely flat plate.
As another poster said would also look good on a lighter colored plate.
Edit: don’t judge too hard pic isn’t ready for this sub, but my example: https://i.imgur.com/A6vImxo.jpg
The risotto looks maybe a little overdone or something? Like could be less of a solid mass and a little looser?
The gastrique sounds delicious! Such a fan of black garlic!
Also a big fan of peas in risotto, yum!
The dish sounds really great and I think you did a great job! If I were going to do it a bit differently, I think I might go with the duck in a fan or ring around the risotto in the center. so, essentially what you have here, but with the duck around the risotto instead of on top of it.
Y’all gotta stop reducing your risotto to rice pudding.
Looks so good! Go thinner on your slices and a bit neater with the sauce and you’re golden.
When saucing, you could try keeping a little distance between the risotto and the sauce, would look especially nice on a white plate.
Drizzle gastrique over top instead of puddle underneath
I’d definitely go with a white plate instead of the black one. Duck looks good. I think it’s weird that the sauce is so far removed from the duck. Maybe plate the duck on the sauce and have the risotto next to them?
i’d plate it pretty much the same but in a wide bowl, sauce first, risotto down, duck just like you’ve got it, micro mint dotting the dish overall and some on the duck
Grgitch Chardonnay or Sav?
Am I the only person that can’t get over the word “gastrique”? It really does sound like stomach bile cooked into a sauce