Not crazy about the “splatter effect.” You could do a more compact portion of the squash and lean the duck up against it. Good scoring on the skin, maybe more slices next time. Getting crisp skin on a duck breast is a lot harder than most people think. I usually go with very low heat 80% of the way and then finish in an oven for the last couple minutes. I’m sure the flavors are great together – very nice job, especially for a home Cook. I would order this if I saw it on the menu in a Restaurant.
Sophistic8tedStoner on
Very nice…I definitely agree with using the refined versus splattered effect, though you have many great elements displayed and the dish overall sounds delicious – Congrats!
Additional-Crew-1376 on
You seem to have dropped it
chefadams on
Meh…too much sauce, and it’s so pretentious when chefs mention the method of cooking. Sorry dude.
nshait on
The colors are so lovely and the duck slices look nicely cooked. I don’t like the splatter – you can see it go all the way to the rim of the plate, that’s uncomfortably messy. Are those fried beet chips? Those look awesome!
Milagro_Blanco_87 on
reverse the splatter and the reduction. smooth out the squash with some oil. pass through a tammy. reduce the bals a little more. otherwise great looking dish
6 Comments
Not crazy about the “splatter effect.” You could do a more compact portion of the squash and lean the duck up against it. Good scoring on the skin, maybe more slices next time. Getting crisp skin on a duck breast is a lot harder than most people think. I usually go with very low heat 80% of the way and then finish in an oven for the last couple minutes. I’m sure the flavors are great together – very nice job, especially for a home Cook. I would order this if I saw it on the menu in a Restaurant.
Very nice…I definitely agree with using the refined versus splattered effect, though you have many great elements displayed and the dish overall sounds delicious – Congrats!
You seem to have dropped it
Meh…too much sauce, and it’s so pretentious when chefs mention the method of cooking. Sorry dude.
The colors are so lovely and the duck slices look nicely cooked. I don’t like the splatter – you can see it go all the way to the rim of the plate, that’s uncomfortably messy. Are those fried beet chips? Those look awesome!
reverse the splatter and the reduction. smooth out the squash with some oil. pass through a tammy. reduce the bals a little more. otherwise great looking dish