Rushed the plating a bit so don’t love the placement of the micro greens but felt it needed something fresh with some texture. Would have liked a bit more negative space on the plate as well but the flavours turned out great.
by Workywork15
Rushed the plating a bit so don’t love the placement of the micro greens but felt it needed something fresh with some texture. Would have liked a bit more negative space on the plate as well but the flavours turned out great.
by Workywork15
9 Comments
I think the ratio of potato to duck is a little off, too much potato. Looks like the fondants may have been cooked a little hard. Plating wise everything is a little distant. There’s a substantial amount of your green sauce longing to be part of the rest of the dish. If it makes sense give the diner a guide for how to eat everything together. You’ve composed what sounds like a good meal but plated this way it won’t eat cohesively. The micro radish on its own doesn’t make too much sense. Start building the plate more so from the center. With fatty duck and starchy potatoes an acidic pea vine salad with your micro radish would compliment well. There’s an opportunity to add more texture and some life. Really nice cook on the duck by the way.
Everything looks great and I’m sure tastes 🤌🏼. Agree with the placement. I’m sure one of the pros here will guide you proper!
I’ve yet to see a proper fondant potato in this sub. Duck looks great. Lose the micros. Spacing is weird. I’d cut that duck in half. Five dots of purée. Three potato’s. Two bits of duck. Linear. Sauce running through it. Pass the purée through a chinois.
Why would you spend hours cooking beautiful food… and then rush the quickest part of plating? Take your time chef ans don’t rush. Everything overall looks okay, but the plate looks sloppy
Weird but I like it. I would replace the sparse sprouts with more robust little bunches that are seasoned.
The duck is gorgeous. Beautiful cook on that.
The potatoes went into a pan that was far too hot and dirty. Perhaps you were trying to use duckfat and butter?
Where’s the rest of the duck breast
I think it looks fine, I’m glad those are potatoes at first glance I thought scallops.
Great job, love the green, but something about the colors… don’t sit right with me but depending on what your doing…. sometimes you cannot help that. [Opinion]
Maybe if it was an Easter service the crucifix plating would work?