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    Culinary Plating

    Duck Confit, Purple Sweet Potato Aligot, Charred Broccoli Rabe, Squash, Huckleberry-Herb Gastrique


    Looking for critique/suggestions. I’m starting to play with a few Confit plates for our winter menu and this still feels like it’s missing something.

    by LetItBeOrNevermind

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    5 Comments

    1. frill_demon on

      I feel like the paler aligot clashes with the duck skin.

      Maybe relocate the aligot in a smaller portion in between the duck and the veg as opposed to underneath, and leave the gastrique in its place?
      The darker gastrique just reads much more nicely against the skin to me.

      You could also do a savory brittle coating over the pumpkin seeds and make their spiral across the plate clearer and more deliberate.

    2. Rhodes_Warrior on

      This is probably just me cause I had it as a kid but that aligot looks like purple ketchup lol. Could just be the lighting but the aligot looks like artificial goop and it really throws off the rest of the plate.

      Otherwise all the elements are there.

    3. dotcubed on

      This looks like several different things that would work well together are uncomfortably forced onto a pool of Tinky Winky or Grimace remains after the accident.

      It’s good to experiment and explore but some classics might be best left alone.

      I’d suggest a traditional aligot, a roast bâtonnet of purple sweet potato arrangement with the nice looking squash you have, and less forcefulness with the fanned greenery.

      Rabe looks rough, sticks out too far, but rustic and hearty. Dial it back underneath.
      Leg needs more contrast against the squash, which can be provided with some colorful sweet potato interface by an interlace.

      On a creamy white background of cheese-enriched carbs and your fruit forward sharp acid sauce it all arrives at the table nicely.

    5. ae2359 on

      I cook alot of duck because I shoot alot, but they are my favorite wild game. So to me they are fall flavors and I like to cook them with fall stuff.

      Acorn squash
      Butternut
      Potatoes
      Carrots
      Garlic
      Basically really robust vegetables. My favorite is confit duck and roasted carrots with a slight char over mashed potatoes and a butternut squash soup.

      I am also not a chef or pretend to be just giving my input as a home cook who likes to eat ducks.

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