Looks like that cherry sauce might be the star of the dish so might be good to mention that also 😋
ranting_chef on
Not a huge fan of that sauce up on the edge like that. Maybe a little less cook on the duck as well. Cherry and mashed potatoes seems a little off but it’s hard to know without trying it first.
Human-Comb-1471 on
That sauce makes it look like a mess
zvchtvbb on
I think the sauce around the edges doesn’t work, since it (a) looks messy and (b) competes with the sauce under the duck. I’d probably rest the duck on the mash and then do a swoosh with the red sauce to one side. Carrots you could probably leave as is, on top of the duck
Not a professional chef, so take it all with a grain of salt! Looks great otherwise.
harleyyydd888 on
i think the sauce looks fire! just a bit to dip your duck into
humblerthanyou on
I like the sauce circle. Very striking
DisastrousNet9121 on
Looks a bit like the duck dragged its bloody body around the plate. Sorry, just a first impression.
TomatilloAccurate475 on
Coulda done without the painted ring around the edge
jsnamaok on
Looks a bit like a crime scene.
Schmidisl_ on
Without the sauce at the edge, presentation would be really good
permalink_save on
I get what you are going for but the outer swirl looks a but gruesome. I’d make it a smoother sauce at least. Also the color of the carrots looks very bright while everything else is a more muted pallete, it is nice to have a pop of color but it’s a bit jarring, maybe if they were roasted a bit?
OkFlamingo844 on
Like others have said, the sauce around the plate, full stop.
The duck doneness is ok, the skin needs to be rendered a bit more. I suggest searing most of the way on the stove top, then finish skin side in the oven for about 6 minutes to cook meat through, flip over after pulling from oven and sear the meat side for a minute then rest for half of the cook time before slicing.
The sauce component I like, cherries and duck go well together.
Mash also works for this plate up, whoever said mash potato and cherry is odd. Deep/rich sweet sauces for game poultry like duck is completely acceptable.
The carrots seem like a complete after thought. Next time blanch, sauces in some fat to get some color/caramelization and toss them with some herbs after to brighten up the dish cause right now it’s rich and sweet. Needs a good herbaceous punch.
Also plate the carrots under one corner of the duck. Duck is the star, not the carrots. Showcase your duck.
All in all, good start. Just needs so minor tweaks
lordofthedries on
Never thought I would say this but a splatter of the sauce would have been better looking than a bleeding ass scooting of a dogs butt dragged around the plate.
jairngo on
Can I use the carrots as chopsticks to grab the meat?
14 Comments
Looks like that cherry sauce might be the star of the dish so might be good to mention that also 😋
Not a huge fan of that sauce up on the edge like that. Maybe a little less cook on the duck as well. Cherry and mashed potatoes seems a little off but it’s hard to know without trying it first.
That sauce makes it look like a mess
I think the sauce around the edges doesn’t work, since it (a) looks messy and (b) competes with the sauce under the duck. I’d probably rest the duck on the mash and then do a swoosh with the red sauce to one side. Carrots you could probably leave as is, on top of the duck
Not a professional chef, so take it all with a grain of salt! Looks great otherwise.
i think the sauce looks fire! just a bit to dip your duck into
I like the sauce circle. Very striking
Looks a bit like the duck dragged its bloody body around the plate. Sorry, just a first impression.
Coulda done without the painted ring around the edge
Looks a bit like a crime scene.
Without the sauce at the edge, presentation would be really good
I get what you are going for but the outer swirl looks a but gruesome. I’d make it a smoother sauce at least. Also the color of the carrots looks very bright while everything else is a more muted pallete, it is nice to have a pop of color but it’s a bit jarring, maybe if they were roasted a bit?
Like others have said, the sauce around the plate, full stop.
The duck doneness is ok, the skin needs to be rendered a bit more. I suggest searing most of the way on the stove top, then finish skin side in the oven for about 6 minutes to cook meat through, flip over after pulling from oven and sear the meat side for a minute then rest for half of the cook time before slicing.
The sauce component I like, cherries and duck go well together.
Mash also works for this plate up, whoever said mash potato and cherry is odd. Deep/rich sweet sauces for game poultry like duck is completely acceptable.
The carrots seem like a complete after thought. Next time blanch, sauces in some fat to get some color/caramelization and toss them with some herbs after to brighten up the dish cause right now it’s rich and sweet. Needs a good herbaceous punch.
Also plate the carrots under one corner of the duck. Duck is the star, not the carrots. Showcase your duck.
All in all, good start. Just needs so minor tweaks
Never thought I would say this but a splatter of the sauce would have been better looking than a bleeding ass scooting of a dogs butt dragged around the plate.
Can I use the carrots as chopsticks to grab the meat?