Really pretty, sounds like a great combo of flavors, and the portion size is fine but just do a smaller plate.
kando_to on
I removed the legs, wing and neck and left the breast on the cage to dry in a fridge for 2 weeks. The skin got super dry, removed the breast from the bones and seared on cast iron. Apples were cosmic crisps so they held their texture even when cooked. Ume sauce was made with ground ginger cooked with rock sugar and water. Ume was pitted, mashed up and mixed in to the ginger sugar and milled. It’s then put in a blender and thickened with shallot oil.
yuck_my_yum on
The apple arrangement is reminiscent of the corkscrew shape of a ducks penis. Maybe I’m just having a weird day.
Chilesandsmoke on
Very large plate for the execution, makes it seem like a smaller serving.
HerculesMulligatawny on
ok what about this? Fill the bottom of that plate with your sauce, apples flat lightly seasoned (I’m thinking cardamom) and then two or three pieces of your duck, skin up cuz I can already tell how good it looks?
Edit: two skin up and one like in the picture to show how perfectly you cooked it.
Gene314159 on
I think it’s beautiful, but I feel like you could expand your earth tones a bit. Maybe something royal purple or a forest green.
Philly_ExecChef on
That one limp apple is fucking this up my guy
A0xom0xoa on
Damnn I’ll bet that duck is just aces
tokecaine on
Throw some micros on there to brighten it up a bit
Murky_Following_3338 on
Gonna have to stop by McDonald’s after that…
SnooMuffins7369 on
how is the moisture retained in the dry aged duck?
thechefsauceboss on
It seems like a gorgeous and delicious dish.
If I REALLY had to nitpick, I think it needs 1 cool color. It’s all warm colors. Plus the flaccid apple threw it a little off.
But either way incredibly delicious in sure and I’d be happy to receive that plate
leenatstu on
Week I don’t about y’all but I’ma need more than that
Sad_Entertainer9961 on
This dish must be so sweet. Also I believe it missed some excitement
Hard_n_Smart on
Maybe it’s good, maybe even absolutely delicious, but the portion… maybe if I get 10 other dishes, I’ll be satisfied. 😶
[deleted] on
Why not just make it vegetarian instead?
[deleted] on
It’s bothering me that it isn’t more centered on the plate but, otherwise great job!
amus on
I’m not crazy about that sauce color. Maybe you could bump it with some fresh plum peels?
Maybe a little more color on the apples?
heini101 on
Really like the style of playing & flavours sound great. I would say though, if the plating is going to be this clean and simple then the slicing of the apples really needs to be consistent
Outside-Special7131 on
Looks fantastic!!! Still, I’ll have to stop by McDonalds on the way home.
STDS13 on
Needs some kind of garnish, it looks a bit drab and incomplete.
awcadwel on
I think it’s a wonderful dish, I’d love a Bright/fresh bitter green. But that’s just me!
24 Comments
How’s you remove the saltiness from the umeboshi?
Really pretty, sounds like a great combo of flavors, and the portion size is fine but just do a smaller plate.
I removed the legs, wing and neck and left the breast on the cage to dry in a fridge for 2 weeks. The skin got super dry, removed the breast from the bones and seared on cast iron. Apples were cosmic crisps so they held their texture even when cooked. Ume sauce was made with ground ginger cooked with rock sugar and water. Ume was pitted, mashed up and mixed in to the ginger sugar and milled. It’s then put in a blender and thickened with shallot oil.
The apple arrangement is reminiscent of the corkscrew shape of a ducks penis. Maybe I’m just having a weird day.
Very large plate for the execution, makes it seem like a smaller serving.
ok what about this? Fill the bottom of that plate with your sauce, apples flat lightly seasoned (I’m thinking cardamom) and then two or three pieces of your duck, skin up cuz I can already tell how good it looks?
Edit: two skin up and one like in the picture to show how perfectly you cooked it.
I think it’s beautiful, but I feel like you could expand your earth tones a bit. Maybe something royal purple or a forest green.
That one limp apple is fucking this up my guy
Damnn I’ll bet that duck is just aces
Throw some micros on there to brighten it up a bit
Gonna have to stop by McDonald’s after that…
how is the moisture retained in the dry aged duck?
It seems like a gorgeous and delicious dish.
If I REALLY had to nitpick, I think it needs 1 cool color. It’s all warm colors. Plus the flaccid apple threw it a little off.
But either way incredibly delicious in sure and I’d be happy to receive that plate
Week I don’t about y’all but I’ma need more than that
This dish must be so sweet. Also I believe it missed some excitement
Maybe it’s good, maybe even absolutely delicious, but the portion… maybe if I get 10 other dishes, I’ll be satisfied. 😶
Why not just make it vegetarian instead?
It’s bothering me that it isn’t more centered on the plate but, otherwise great job!
I’m not crazy about that sauce color. Maybe you could bump it with some fresh plum peels?
Maybe a little more color on the apples?
Really like the style of playing & flavours sound great. I would say though, if the plating is going to be this clean and simple then the slicing of the apples really needs to be consistent
Looks fantastic!!! Still, I’ll have to stop by McDonalds on the way home.
Needs some kind of garnish, it looks a bit drab and incomplete.
I think it’s a wonderful dish, I’d love a Bright/fresh bitter green. But that’s just me!
Where’s the rest of the duck?