Canard a la cauliflower- pink roast duck breast, cauliflower purée, parsley oil, potatoe fondant, blackberry, asparagus and sorrel leaves. Drizzled with twice reduced red wine orange jus, orange swizzle
by Fantastic-Strike5829
Canard a la cauliflower- pink roast duck breast, cauliflower purée, parsley oil, potatoe fondant, blackberry, asparagus and sorrel leaves. Drizzled with twice reduced red wine orange jus, orange swizzle
by Fantastic-Strike5829
7 Comments
That duck looks fuckkked up
Looks lovely!
That’s a beautiful plate. The only thing I can pick at is the orange rind, not an appetizing bite. Otherwise, the flavors sound great and it looks really inviting.
Flavors sound wonderful, but I would spread the dish out a bit more on a larger dish. Also, the orange wedge should go.
This is awesome. Perfect as it is. Let us know how you made that cauliflower purée, the consistency and texture are wonderful.
Classic flavour combinations and a really nice looking plate. Its a pity there is a little bleeding on the puree. Was that the blackberry?
Looks great, but a bit fussy and complicated. The protein is shaded and overpowered by the peel and is just over garnished. You could also probably manage with half of the components, I’d personally stick with the fondant and blackberry, but that’s preference, still important if you plan to make this something to be servered in less than 30 minutes.