Please ignore that blob of sauce in the middle. Should I have left it just blank? Maybe some microgreens/flowers would’ve been nice?
mishkamishka47 on
I’d stray away from the twisty orange – it’s very retro and you can’t eat the rind. If you do want to have some orange flavor, I’d suggest supremes instead. They’re more attractive and fully edible, and bite sized! Similarly with the tomatoes, to avoid any inedible parts, I prefer to remove the stems, although I’ll admit they’re attractive and give some nice color here.
I think sauce in the middle is probably fine, maybe with some chives or micro greens, but you’ll want to make sure your sauce is nappé so it doesn’t spread all over. Just reduce it a bit more or thicken it slightly
Shiyeon7 on
orange is unnecessary and cheapens the dish imo
i don’t think you rested the duck enough hence the juice flowing through.
other than that, great plating
suburban_hillbilly on
I’d like to see a little char on something called caramelized that and rest the duck before you cut it. Orange garnish is old school I like it.
[deleted] on
[deleted]
VitaIncerta666 on
I like your composition, and don’t have any points that others have not already touched on aside from the cook on the tomatoes being pretty light for the term caramelized. Perhaps a fire roasted tomato may achieve what you had in mind and add a little more contrast.
Overall your use of color is lovely and I think you did a stellar job with your portioning.
melancholicmelon1 on
Looks stunning, just why the orange?
b3byblue on
this dish is beautiful the twisted orange slice and the placement of the yellow sauce kinda making it a lil icky
malaise-ennui on
Agree with what most have already said about the other components and not resting the duck. However, I love seeing a properly rendered and thinly sliced breast of duck in here.
Upvote for not giving us “duck chunks”!
Vendetta2112 on
No!!!! Please don’t
domjoepro on
How are you caramelizing the tomatoes? Just curious because there’s no real color on them. Did you sous vide them?
EatABigCookie on
The stems of the tomatoes are very off putting to me (even the bok choy stalks I’d prefer are cut not so close to the white root ends which are very dense). Overall it looks appealing to me though.
poopnpoop on
Looks so clean. Which isn’t necessarily good. Some color on the components would be nice and probably taste a lot better too.
ranting_chef on
Calling the cherry tomatoes caramelized might be a stretch. Maybe let the duck rest a bit next time and it won’t lose as much liquid. If it were me, I’d maybe cut the book choy, sauté it and fan the duck around that. Overall looks very nice.
Riding_the_Lion on
Everything about this dish just seems a bit under-done. In theory it should work well.
I don’t mind the fresh orange per se, but I do think if it’s a flavor element you’re going for it could’ve been added more thoughtfully and folded into the cooking process. Zest, juice in your sauce, pulverized and tossed in with your ‘caramelized’ tomatoes all would’ve worked.
Duck needs more time to rest, and maybe could’ve used a bit more rendering on it’s fatty side.
And if you’re going to call those tomatoes caramelized they should simply look more done. Bit of browning or wilted-ness. As is, a couple of those tomatoes looks totally raw. Never seen something be called caramelized and have it look this under-done.
Nice try, needs more thoughtful technique and refinement. Still prolly tastes good though!
jelaagc on
wow i hate this subreddit
limerickdeath on
I want some color on that bok Choi and tomatoe
OldHairyButthole on
Definitely need more on those cherry tomatoes, also lose the orange peel twirl. Bok choy needs work too. Duck is over cooked
Overall, I’d start from scratch on this whole dish chef. Sorry. It is not executed right in the slightest
amgarrison85 on
The tomatoes aren’t caramelized. Also, take the tops off. The duck is overcooked and under-rested (juice purging out of it). The orange is brutal.
20 Comments
Please ignore that blob of sauce in the middle. Should I have left it just blank? Maybe some microgreens/flowers would’ve been nice?
I’d stray away from the twisty orange – it’s very retro and you can’t eat the rind. If you do want to have some orange flavor, I’d suggest supremes instead. They’re more attractive and fully edible, and bite sized! Similarly with the tomatoes, to avoid any inedible parts, I prefer to remove the stems, although I’ll admit they’re attractive and give some nice color here.
I think sauce in the middle is probably fine, maybe with some chives or micro greens, but you’ll want to make sure your sauce is nappé so it doesn’t spread all over. Just reduce it a bit more or thicken it slightly
orange is unnecessary and cheapens the dish imo
i don’t think you rested the duck enough hence the juice flowing through.
other than that, great plating
I’d like to see a little char on something called caramelized that and rest the duck before you cut it. Orange garnish is old school I like it.
[deleted]
I like your composition, and don’t have any points that others have not already touched on aside from the cook on the tomatoes being pretty light for the term caramelized. Perhaps a fire roasted tomato may achieve what you had in mind and add a little more contrast.
Overall your use of color is lovely and I think you did a stellar job with your portioning.
Looks stunning, just why the orange?
this dish is beautiful the twisted orange slice and the placement of the yellow sauce kinda making it a lil icky
Agree with what most have already said about the other components and not resting the duck. However, I love seeing a properly rendered and thinly sliced breast of duck in here.
Upvote for not giving us “duck chunks”!
No!!!! Please don’t
How are you caramelizing the tomatoes? Just curious because there’s no real color on them. Did you sous vide them?
The stems of the tomatoes are very off putting to me (even the bok choy stalks I’d prefer are cut not so close to the white root ends which are very dense). Overall it looks appealing to me though.
Looks so clean. Which isn’t necessarily good. Some color on the components would be nice and probably taste a lot better too.
Calling the cherry tomatoes caramelized might be a stretch. Maybe let the duck rest a bit next time and it won’t lose as much liquid. If it were me, I’d maybe cut the book choy, sauté it and fan the duck around that. Overall looks very nice.
Everything about this dish just seems a bit under-done. In theory it should work well.
I don’t mind the fresh orange per se, but I do think if it’s a flavor element you’re going for it could’ve been added more thoughtfully and folded into the cooking process. Zest, juice in your sauce, pulverized and tossed in with your ‘caramelized’ tomatoes all would’ve worked.
Duck needs more time to rest, and maybe could’ve used a bit more rendering on it’s fatty side.
And if you’re going to call those tomatoes caramelized they should simply look more done. Bit of browning or wilted-ness. As is, a couple of those tomatoes looks totally raw. Never seen something be called caramelized and have it look this under-done.
Nice try, needs more thoughtful technique and refinement. Still prolly tastes good though!
wow i hate this subreddit
I want some color on that bok Choi and tomatoe
Definitely need more on those cherry tomatoes, also lose the orange peel twirl. Bok choy needs work too. Duck is over cooked
Overall, I’d start from scratch on this whole dish chef. Sorry. It is not executed right in the slightest
The tomatoes aren’t caramelized. Also, take the tops off. The duck is overcooked and under-rested (juice purging out of it). The orange is brutal.
Sheesh if you’re not a chef then you need to be