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    Culinary Plating

    Sakura cured Duck smoked with Sakura wood, Suntory whisky cherry gastrique , Sakura pickled hakurei turnips, scallion, crispy shallot.


    Sakura cured Duck smoked with Sakura wood, Suntory whisky cherry gastrique , Sakura pickled hakurei turnips, scallion, crispy shallot.

    by ChefXJeff

    View 9 Comments

    9 Comments

    1. tdrr12 on

      I do like a lot of this dish but I’ll keep to a critique if that’s ok:

      Perhaps it’s the angle / focus but the punch-out should really be a sakura one, whereas it looks like you are using one for plum blossoms instead. The petioles should have little indents.

      And it’s nit-picky but I’m not a fan of the descriptor of “x”-cured anything if x isn’t a cure.

      Isn’t the sakura wood just cherrywood? I think most people would still get the theme if you called it the latter.

      Lastly, I think the turnip pickles might be out of proportion with the other components.

    2. skoffs on

      Are the little つけもの looking pink cutouts the “Sakura pickled hakurei turnips”?

    3. ecapoferri on

      Very cute, tight; I love the color and the sheen; the duck looks nicely done. The star cut adds to the cuteness; takes it right up to the line of too-cute, but not over for me.

      I like the plate color. In not crazy about the “artisan”, rough rim for this, but that would be nitpicking.

    4. Dismal_Equivalent_68 on

      Personally I think a white plate would look better…maybe…sounds delicious. So shiny in the photo. Ha. Have fun. Thanks for the wood info. Had no idea.

    6. STDS13 on

      Hakurei turnips….that’s a name I haven’t heard in many years. Plate looks great!

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