Diced Duck Breast, Arugula & Frisée tossed with Bacon Fat & Apple Cider Gastrique Vinaigrette, Candied Walnut, Pomegranate Seed, Green Apple Quarter Slices, Pecorino w a drizzle of the Apple Cider Gastrique to fill out the ‘circle’ shape
by markusdied
15 Comments
That is salad with duck bits instead of bacon bits, not duck salad.
Plating looks clean. I feel like apple should be diced but that’s personal preference. Damn shame the duck is diced. Even the pomegranates are bigger than the duck pieces.
I can understand why the duck was done this way. Duck is expensive as hell, and if they served 1 duck breast with each salad, the salad would have to be like $20 to make any profit. I think with the use of bacon fat in the dish, you guys should make some smoked duck bacon instead, get it nice and crispy, and put the dice on top instead of mixed in
Sweet, let’s keep this confit/salad thing going.
Lettuce confit next, anyone?
WHERE’S THE FUCKING DUCK???
Elevate it… do a duck skin crisp and almost translucent slices of perfect duck to drape over the leaves
That’s salad salad, not duck salad. If I ordered the latter and got this, I’d be very disappointed.
So this is what you feed the duck?
Good on you for using scraps. Nothing to waste. I think you indicated that’s what’s going on here.
But, why?
I like it big man, well done.
I like that it looks like a holiday wreath
If there ever was a perfect Christmas plate of food this is it!!
Just beautifully roast the breast and carve and sit next to the salad for sure
Nothing personal against OP, but why is most culinary plating so centrephobic? Sometimes it looks cool, but other times it just looks like it’s waiting for, in this case, a duckleg confit
Not a fan of negative space like that