First time ever trying to plate something. Duck didn’t taste as good as I would have liked, so I plan to retry this dish and improve on the plating as well with feedback and criticism from this sub. Would really appreciate it.
Some of my thoughts : I think I could have arranged the duck abit more nicely. I feel the bok Choy is messy š Something that made me think for a long time was garnish. On the bok Choy, it is green onion and sesame seeds. I think I should have used something in place of green onion since it kind of blends in, but I’m not sure what
Also I touched a hot cast iron pan and my hand was shaking when I was sprinkling the sesame seeds, hence that one clump
SlutForDonut on
I would spend more time on cooking the components properly than plating
Interesting_dogDad on
Great dish! As far as plating, Iād remove the rice from the plate and serve it in a separate rice bowl with lid.
Iād serve this dish with chop stick/fork and knife but intend it to be eaten with chop sticks. Because of this I think cutting the root off the bok choy and separating it into individual leaves would work best.
Since this is a plating pageā¦as I see it, the bok choy looks strung out and could be cut for bite size or twisted up into a neat tall ish moundā¦duck alone not on rice, sauce in a cute vessel to dip into, rice molded by a nice shaper. Maybe a rectangular plate? Have fun!
4 Comments
First time ever trying to plate something. Duck didn’t taste as good as I would have liked, so I plan to retry this dish and improve on the plating as well with feedback and criticism from this sub. Would really appreciate it.
Some of my thoughts : I think I could have arranged the duck abit more nicely. I feel the bok Choy is messy š Something that made me think for a long time was garnish. On the bok Choy, it is green onion and sesame seeds. I think I should have used something in place of green onion since it kind of blends in, but I’m not sure what
Also I touched a hot cast iron pan and my hand was shaking when I was sprinkling the sesame seeds, hence that one clump
I would spend more time on cooking the components properly than plating
Great dish! As far as plating, Iād remove the rice from the plate and serve it in a separate rice bowl with lid.
Iād serve this dish with chop stick/fork and knife but intend it to be eaten with chop sticks. Because of this I think cutting the root off the bok choy and separating it into individual leaves would work best.
Something I think you could add for flavor and pop would be a scallion oil and maybe a carrot purƩe in small dots or dallops to accompany the slice duck.
Since this is a plating pageā¦as I see it, the bok choy looks strung out and could be cut for bite size or twisted up into a neat tall ish moundā¦duck alone not on rice, sauce in a cute vessel to dip into, rice molded by a nice shaper. Maybe a rectangular plate? Have fun!