Duck breast confit, lemon mushroom orzo, creamed leek and foie gras on brioche with cherry fig reduction. With a pineapple coconut mojito

Tell me you don’t know what confit is without telling me you don’t know what confit is.

The plate on the right looks pretty good except the sauce is too loose for my own personal taste. But I don’t think the geometric plating on the left looks appealing in the context of food. Feels a bit unnatural. I like the duck and orzo better in the second pic!