Yeah that’s just beautiful if I’m being perfectly honest.
wutangclam22 on
This looks great. What’s the darker sauce?
Papapeta33 on
Would love to see some pics from some more natural angles, but based on this pic, this is an exquisite plating. I would murder this.
anxietywho on
Do you confit and then pickle or pickle and then confit?
hellogoodvibes on
Mmmmm. What are the seeds?
juturna101 on
How do you make the parsley oil so green? Everytime i try to make it the colour doesnt quite come through.
AnKoP on
I’d have made a gel out of the sauce and distribute it differently. It’ll look more proffesional. Otherwise looks tasty as fck.
Bangarang_1 on
The plate looks appetizing but I’m trying to work out how all the flavors go together. You’ve got a parsley oil, butternut squash bourbon curry, and a balsamic jus… It seems like some flavors are going to get lost on this plate and you maybe could have gone with just one or two.
Philly_ExecChef on
Got a thing for sunflower seeds?
Someonessack on
Can you drop the recipe for the butternut sauce
I_likecows123 on
you drowned the duck in sauce. could go without the parsley oil. the radishes should be cut in half. The cook on the duck is uneven. Pan too hot? Otherwise looks good.
11 Comments
Yeah that’s just beautiful if I’m being perfectly honest.
This looks great. What’s the darker sauce?
Would love to see some pics from some more natural angles, but based on this pic, this is an exquisite plating. I would murder this.
Do you confit and then pickle or pickle and then confit?
Mmmmm. What are the seeds?
How do you make the parsley oil so green? Everytime i try to make it the colour doesnt quite come through.
I’d have made a gel out of the sauce and distribute it differently. It’ll look more proffesional. Otherwise looks tasty as fck.
The plate looks appetizing but I’m trying to work out how all the flavors go together. You’ve got a parsley oil, butternut squash bourbon curry, and a balsamic jus… It seems like some flavors are going to get lost on this plate and you maybe could have gone with just one or two.
Got a thing for sunflower seeds?
Can you drop the recipe for the butternut sauce
you drowned the duck in sauce. could go without the parsley oil. the radishes should be cut in half. The cook on the duck is uneven. Pan too hot? Otherwise looks good.