Pan-Roasted Duck Breast, Char-Grilled Bell Pepper, Beef Fat Pan-Fried Potato, Roasted Bell Pepper Paste, Honey Balsamic Glazed Sauce
by bisousandfood
Pan-Roasted Duck Breast, Char-Grilled Bell Pepper, Beef Fat Pan-Fried Potato, Roasted Bell Pepper Paste, Honey Balsamic Glazed Sauce
by bisousandfood
6 Comments
Overall, looks delicious. I would not have poured sauce over the meat itself: it looks messy and ruins the finish. It could also use some other green or other color garnish for contrast.
Would be delighted to be served this.
Thin out and acidify the bell pepper paste, use that instead of the honey balsamic. It doesn’t need both.
In my opinion which I realize varies from many, mixing fats and/or meats gets weird at times. Keep the potato in duck fat or butter for me.
Plate looks great! Keep it simple, let the ingredients talk for themselves. Next time just call it a romesco instead of the roasted bell pepper paste
This looks so amazing! One question:
What would this cost in a restaurant that would serve something like this? I know that there are several variables in play, so maybe how much would something like this cost where you live?
Beautiful plate chef. 10/10 would fuck this up!
The beef fat potato goes hard