Inspired by a recent post about cooking the duck from EMP, I wanted to share something with everyone.
Here are two photos, the first, my plate up of a dish consisting of the same elements as the 2nd slide, a dish of duck at 3 Michelin star restaurant in Tokyo called SÉZANNE.
You can learn so much from replicating someone else’s plate.
My Lard is too thick on the potato, and my picked thyme could be a little better. But damn I had a great time doing this.
by reformingindividual
8 Comments
Yours has the distinct advantage of not looking so much like a dog barfed right in the middle of the plate. It’s really just the sear on the squab that needs major work imo
Finally, so good fucking food [on this sub].
Looks absolutely awesome.
Well done.
Yeah it’s not even close, yours looks way better. Well done!
The mushrooms look like nipples.
Where are you still getting chanterelles this time of year? Australia?
Your plating is as good or better, but the preparation of the components is not really there with that three star plate, especially the sear on the squab.
But all things considered? Absolutely stellar work.
Second plate looks like baby shit. Yours needs a better carmelization on the duck breast and mushrooms. Looks good tho.
I love the vibrant yellow they got out of their sauce it makes the rest of the dish pop. You should try again to get yours a bit brighter so the colors look better.