Only Meal I Had to Cook All Weekend 🤙🏼 Greek Chicken, Boureki (Potato, Courgette and Feta Bake) and a Greek Salad.
Duck breast, duck heart bresola, duck leg confit, beet & red sauerkraut purée, radicchio kimchi, jus by RapportRaptor Culinary Culinary Plating
Strange_Window_7206 on May 2, 2023 3:13 pm What part of the world is this coming out of cuz this screams fall to me. Sounds and looks excellent dont get me wrong.
autoredial on May 2, 2023 5:48 pm Looks and sounds delicious! I love duck and now I’ll have to find duck heart bresola. I’d only suggest one change and that’s to either use purée or jus unless the jus spread is tightly controlled. Otherwise I love everything about it!
TheGiantKorean on May 2, 2023 8:14 pm I’ve never seen a dish that looks like this before. I really like it!
ppham1027 on May 2, 2023 9:38 pm Would you know where you got that plate? It makes me think of a radish slice and is just so gorgeous!
nshait on May 2, 2023 10:13 pm Love the celebration of duck. Warm, autumn colors. Only thing I would change would be the shape of the beet purée (the two fingers of it).
fddfgs on May 3, 2023 4:40 am Looks amazing, I love the plate especially but I hope you don’t serve it on the edge of the table like this!
orbtl on May 3, 2023 5:24 am Holy shit. Finally, someone who actually knows how to cook duck and renders the fat down all the way so the skin gets crispy instead of flabby. Beautiful, chef
protopigeon on May 3, 2023 2:18 pm Looks great! I’m interested in your duck heart bresaola method if you care to share 🙂
11 Comments
What part of the world is this coming out of cuz this screams fall to me. Sounds and looks excellent dont get me wrong.
“You get 1 slice of duck breast, with many sauces to choose from”
Looks and sounds delicious! I love duck and now I’ll have to find duck heart bresola.
I’d only suggest one change and that’s to either use purée or jus unless the jus spread is tightly controlled. Otherwise I love everything about it!
Hot dog with lazy ketchup… is what this looks like
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I’ve never seen a dish that looks like this before. I really like it!
Would you know where you got that plate? It makes me think of a radish slice and is just so gorgeous!
Love the celebration of duck. Warm, autumn colors. Only thing I would change would be the shape of the beet purée (the two fingers of it).
Looks amazing, I love the plate especially but I hope you don’t serve it on the edge of the table like this!
Holy shit. Finally, someone who actually knows how to cook duck and renders the fat down all the way so the skin gets crispy instead of flabby.
Beautiful, chef
Looks great! I’m interested in your duck heart bresaola method if you care to share 🙂