My first ever attempt at an artistic presentation. In retrospect, I wish I had chosen less crumpled-looking leaves of parsley and glossed them up a bit with some vinaigrette or something. Appreciate all feedback.
escopaul on
What is “Salmis of wigeon”?
Slices of pigeon?
PM_ME_Y0UR__CAT on
I think I like this.
I would let the leafs fall around, instead of the wreathy shape. A bit of dressing on them could be nice
JONO202 on
It’s nice, lovely cook on the meat but wish the skin was crisped. Agreed about the parsley leaves, but I’d still smash it. In lieu of an actual duck press, I’ve had good luck using a potato ricer with the smallest plate in it to squeeze all the goodness from chopped up carcass. Pass through a sieve or cheesecloth to make sure no bone bits remain.
4 Comments
My first ever attempt at an artistic presentation. In retrospect, I wish I had chosen less crumpled-looking leaves of parsley and glossed them up a bit with some vinaigrette or something. Appreciate all feedback.
What is “Salmis of wigeon”?
Slices of pigeon?
I think I like this.
I would let the leafs fall around, instead of the wreathy shape. A bit of dressing on them could be nice
It’s nice, lovely cook on the meat but wish the skin was crisped. Agreed about the parsley leaves, but I’d still smash it. In lieu of an actual duck press, I’ve had good luck using a potato ricer with the smallest plate in it to squeeze all the goodness from chopped up carcass. Pass through a sieve or cheesecloth to make sure no bone bits remain.