Smoked duck breast, potato fondant, green asparagus, cantharels and duck sauce
First time posting something here, ready for some feedback! Just an amateur with cooking as a hobby! I know the sauce was way too thin (I tried a lot but refused to use starch because wanted to keep it clear).
as you said, sauce too thin, what did you use for it ?
Otherwise, the duck skin could have been seared a bit more, as i’m afraid that in that state, it wouldn’t taste nice on the tongue.
Fondants could have a bit more golden crust, but other than that, looks okay.
Not a fan of the entiere dish drowning in sauce, but that’s personnal.
-u-m-p- on
I would love to be invited to your dinner parties.
For the sauce… corn starch doesn’t typically cloud up clear sauces once cooked
Rubbergoosejuice on
I would square off the protein and lay it down so you can showcase the center cook better.
sonofa-ijit on
If that is pea tendrils, they are not nice to eat, pea shoots on the other hand are very nice to eat. Skin should be rendered more, the potatoes could use a bit more color on top. a small amount of cornstarch for a jus lie would not effect the clarity much but also you could use arrowroot. I use a lot of chicken feet and pigs feet to bolster stocks for sauce that I want to thicken very little, try that perhaps.
aubaub on
The one offset plate is giving me fits. And you put it right in front! Gah
agmanning on
Why are you serving asparagus in February?
Prudent-Result1057 on
This looks so nice I almost thought this was AI.
Archiebubbabeans on
Plate looks great just need a better cook so those textures and flavors can really demonstrate
GringosTaqueria on
Smoked *half* a duck breast.
pinkdumpsterjuice on
Looks very tasty! I would have cut the breast in two or sliced, tho.
10 Comments
as you said, sauce too thin, what did you use for it ?
Otherwise, the duck skin could have been seared a bit more, as i’m afraid that in that state, it wouldn’t taste nice on the tongue.
Fondants could have a bit more golden crust, but other than that, looks okay.
Not a fan of the entiere dish drowning in sauce, but that’s personnal.
I would love to be invited to your dinner parties.
For the sauce… corn starch doesn’t typically cloud up clear sauces once cooked
I would square off the protein and lay it down so you can showcase the center cook better.
If that is pea tendrils, they are not nice to eat, pea shoots on the other hand are very nice to eat. Skin should be rendered more, the potatoes could use a bit more color on top. a small amount of cornstarch for a jus lie would not effect the clarity much but also you could use arrowroot. I use a lot of chicken feet and pigs feet to bolster stocks for sauce that I want to thicken very little, try that perhaps.
The one offset plate is giving me fits. And you put it right in front! Gah
Why are you serving asparagus in February?
This looks so nice I almost thought this was AI.
Plate looks great just need a better cook so those textures and flavors can really demonstrate
Smoked *half* a duck breast.
Looks very tasty! I would have cut the breast in two or sliced, tho.