Medium duckbreast, sweet and sour steamed cabbage, straw potatoes and celeriac and quince purée to round it out.
by lofaszkapitany
Medium duckbreast, sweet and sour steamed cabbage, straw potatoes and celeriac and quince purée to round it out.
by lofaszkapitany
24 Comments
I feel like there’s too much going on.
That duck looks closer to well done and I’d agree with the other person that too much is going on.
Some green wouldn’t hurt, and I might consider changing the cut on one of the veggies so they don’t look so similar.
That’s not medium but at least you rendered the fat.
The potatoes look delicious. Sounds like all those flavours would balance out really well. I personally don’t like my duck rare so I think I would enjoy this.
Grilled chicken plated on coleslaw, fries, and aoli.
Great effort, this dish shows you have the ability to be creative and think outside the box.
The duck looks well done, and there isn’t enough color or balance to the plating. I would have used a matte black or gray dish, perhaps a red cabbage instead of white to bring in more color. I would also have plated more of the protein, three carefully placed slices and incorporated a green (balsamic dressed arugula perhaps?) and a brighter yellow to give a pop of color.
I like the tightened 2nd layout better, would like to see skin-side up on one of the slices maybe; crispy skin is so appetizing!
I agree that the duck is over. Maybe on the haystacks u could do them as one component on their own, so the eyes don’t have to hop around to each small one. 🤔
i prefer 1 to 2, 1 i feel just needs the components closer together whereas 2 has the duck, which is the main component, pressed right to the edge of the plate. it looks like celeriac puree with a side of duck.
that literally looks amazing omg!! amazing plating like what?? amazing job op!!!!!!!!
This looks perfect, I like both versions equally 🙂
Darker plate, red cabbage coleslaw for colour contrast, meat and slaw base in the centre, less blobs and perfect.
You can eat your duck however you like.
Edit – slice the meat and place charred skin up.
Not sure how long you’ve been cooking for but it just feels like you’ve trying to do too much too soon for one plate. I would spend a lot of time refining this dish before this even made it onto the pass.
looks like sous vide chicken….medium it is not
Consider mixing in some red cabbage for the color pop.
Neither looks appealing tbh, and the duck looks horribly over cooked. That’s med well at best
It looks delightful, but could use a bit of color, perhaps something green? Or a bright plate.
As a diner I would not find the squirts of mashed ingredients visually appealing.
Also: there is something in the art world called “color theory.”
Your plating would be more successful with contrasting colors as a part of the presentation.
Reminds me of a duck nest. Well done!
OP, can I be brutally honest?
That looks too good… And ducky isn’t an easy thing to perfect… Yours is looking mighty Purty over there. 🤤
Why on earth so much quince puree. The second pick has easily 4 times too much. The eye is drawn to the puree because theres so much of it before you even look at the duck.
Quince puree sounds like a dream, how did you make it? It looks so smooth and creamy and the colour is on point.