If you have to zoom in this much you probably need a smaller plate.
Flavors seem nice though. The avocado is completely superfluous and should be replaced with a different fat/starch vessel.
andykndr on
the flavors do seem nice, though personally i wouldn’t want to eat whole pieces of fruit with my protein. i would have incorporated the (nicely supremed) orange into the blackberry sauce
without a starch i probably would have just done some sort of herb oil, or maybe attempted to make a thinned out avocado oil brightened slightly with an acid
my comments lead to more difficult plating but i still think that could be done nicely with sauce/duck/oil
just trying to give constructive criticism; hope it’s not taken negatively – always trying to learn myself
glenbot on
I cook and I’m def not a culinary guru but that looks absolute delicious. I love duck and that’s perfectly cooked. I can taste it through this photo. Nice job.
PhoneGreen2245 on
Root celery pure with browned butter. Add some soy sauce, lemon, and honey to taste. Trust me
nthtexas on
Little more rendering on fat, but the flesh is perfect. Avocado is questionable when you need acid instead of more fat. 🤙
SweetVirginy on
Because you like to make us suffer like this 😭🤤
NoMad-Max on
How duck meet looks pink? mine always look white? Is it the way we cook?
circleuranus on
Avacado? IMO, that’s a texture fail. To counterbalance the sweetness and tart of the reduction, I’d go with something roasted Morells or a pressed Potato dauphinoise/terrine.
TinyFerret3475 on
Render your fat more next time looks like it’ll be chewy and replace the avocado with maybe a nice root veg purée like parsnip
Galhaar on
I’d personally do the avocado with thinner slices of the same total quantity laid down more densely. I’d say the wedges you used here were too thick and spaced too far apart. That’s the main plating criticism I have.
10 Comments
If you have to zoom in this much you probably need a smaller plate.
Flavors seem nice though. The avocado is completely superfluous and should be replaced with a different fat/starch vessel.
the flavors do seem nice, though personally i wouldn’t want to eat whole pieces of fruit with my protein. i would have incorporated the (nicely supremed) orange into the blackberry sauce
without a starch i probably would have just done some sort of herb oil, or maybe attempted to make a thinned out avocado oil brightened slightly with an acid
my comments lead to more difficult plating but i still think that could be done nicely with sauce/duck/oil
just trying to give constructive criticism; hope it’s not taken negatively – always trying to learn myself
I cook and I’m def not a culinary guru but that looks absolute delicious. I love duck and that’s perfectly cooked. I can taste it through this photo. Nice job.
Root celery pure with browned butter. Add some soy sauce, lemon, and honey to taste. Trust me
Little more rendering on fat, but the flesh is perfect. Avocado is questionable when you need acid instead of more fat. 🤙
Because you like to make us suffer like this 😭🤤
How duck meet looks pink? mine always look white? Is it the way we cook?
Avacado? IMO, that’s a texture fail. To counterbalance the sweetness and tart of the reduction, I’d go with something roasted Morells or a pressed Potato dauphinoise/terrine.
Render your fat more next time looks like it’ll be chewy and replace the avocado with maybe a nice root veg purée like parsnip
I’d personally do the avocado with thinner slices of the same total quantity laid down more densely. I’d say the wedges you used here were too thick and spaced too far apart. That’s the main plating criticism I have.