That looks absolutely fantastic chef. Great combination of flavors
fkdkshufidsgdsk on
Sauce is a little greasy looking but overall very nice!
bast007 on
Lpoks great – have you considered using blood orange?
lcdroundsystem on
I want to absolutely destroy this. Great textures. My only comment would be to thicken the sauce.
TwoPintsYouPrick on
Gonna go against the grain and say no, this isn’t an elevated dish, it’s a concept that shouldn’t have left the notepad.
medium-rare-steaks on
We all know what mille feuille translates to, right?
yells_at_bugs on
The protein is cooked very lovely. The “sauce” most likely is super flavorful, but I’d argue the consistency is off. A dish like this isn’t well served with what amounts to a broth. Body it up so it sticks to the bones of the dish. Duck and orange is a timeless duo, but I bet you could do something more clever with your citrus/acid element.
BostonFartMachine on
This is weird. In the worst way.
aquinoks on
“It’s designed for eye appeal, and edibility be damned.” – Bourdain
BerryChoice9042 on
He is a homecook, not an professional!
And therefore, keep going! The idea is not perfect, but I really like the effort!!! 🤗
I see much more terrible things from professionals, especially head chefs who thought they are the real deal in the kitchen… 🤷♂️ 🤣
Banana_Phone888 on
It’s lovely on the plate, but I feel would completely fall apart when cut into, that would compromise the experience for me personally
11 Comments
That looks absolutely fantastic chef. Great combination of flavors
Sauce is a little greasy looking but overall very nice!
Lpoks great – have you considered using blood orange?
I want to absolutely destroy this. Great textures. My only comment would be to thicken the sauce.
Gonna go against the grain and say no, this isn’t an elevated dish, it’s a concept that shouldn’t have left the notepad.
We all know what mille feuille translates to, right?
The protein is cooked very lovely. The “sauce” most likely is super flavorful, but I’d argue the consistency is off. A dish like this isn’t well served with what amounts to a broth. Body it up so it sticks to the bones of the dish. Duck and orange is a timeless duo, but I bet you could do something more clever with your citrus/acid element.
This is weird. In the worst way.
“It’s designed for eye appeal, and edibility be damned.” – Bourdain
He is a homecook, not an professional!
And therefore, keep going! The idea is not perfect, but I really like the effort!!! 🤗
I see much more terrible things from professionals, especially head chefs who thought they are the real deal in the kitchen… 🤷♂️ 🤣
It’s lovely on the plate, but I feel would completely fall apart when cut into, that would compromise the experience for me personally