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    Culinary Plating

    Bourbon rosemary marinated duck breast, long bean saute, herb roasted fingerlings, cranberry pecan gremoulade, pan sauce

    Bourbon rosemary marinated duck breast, long bean saute, herb roasted fingerlings, cranberry pecan gremoulade, pan sauce

    by thats-tough-lmao

    View 8 Comments

    8 Comments

    2. MummsTech on

      Nice sear on the duck breast! Plating is visually pleasing as the eye can take in all the details quickly. Can you tell me what the yellow strands are?

    4. Strange_Window_7206 on

      It looks wet. You know like when you toss greens and the salad looks like shit. Thats how this plate looks.

    5. glittermantis on

      why is this sub more focused on being mean than on providing constructive criticism?

    6. oadge on

      I’m curious about the gremolata. I assume it’s made with dried cranberries? What’s the overall texture like?

      This sounds like a really tasty dish, btw.

    7. Strange_Window_7206 on

      Just do better. Are you such a great chef that you can’t improve on criticism. How soft are you folks. I have cried in the walk in. Ive ffelt like shit, i rise above. What do we do? We chef? We get paid shit, we do drugs, we show up and put out the greatest quality ingredients the best we can, and do it over and over. You did a good job, but it can be so much better. I would staff meal that for kitchen. Id pissed if that hit my table for the price it sells for. Its sloppy. The sauce poor is the only good look. You are moving in the right direction.

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