Took some feedback on the last duck dish I posted. Added some more colour, brightened the dish, cleaned up the veg cuts, still no garnish haha. Grilled the duck this time as it’ll go better with the green sauce.
Garconavecunreve on
Brush your squash with some browned butter and I’m on board.
seanstep on
I think this looks awesome.
seansy5000 on
Squash looks a little like sliced brick cheese
TwopintsyaPrick on
I want to really like this dish, but that one slice at the beginning is slightly smaller, and it’s driving my ocd wild.
GringosTaqueria on
Sous vide duck breast, Gerber spinach, craft singles slices. 🤌🏻
gastronaught on
Nice plate chef! Very 11MP-esque
Resident_Ad_2400 on
Personally i would either use another plate maybe smaller cause it looks to my eyes empty. Also it has very interesting and matching colors but i think the salt bits are kinda big and asymmetrical or maybe its my OCD kicking.
skoffs on
Might pay to char those kabocha slices, and maybe fan them instead of just lining them up straight
honestparfait on
I think it sounds nice. I’d say the geometry of the dish is off. The flat squash is…too flat and wide. It takes your attention off the duck from its girth.
I would ribbon the squash. Think one long sheet. No wider than the height of the duck in the photo and make a curvy ribbon propped up on its side the length of the duck. Garnish with some a small amount of marigold petals.
No_Permit8766 on
Delicata squash with the edible skin plated in a way to highlight the stripes would add another visual element and look less like block cheese.
Mexican_Chef4307 on
I’m gonna remake this at home with pesto from a tube, sliced American cheese and a chicken breast
ALLYOURBASFS on
measure out perfect rectangles . Stay at 3mm slices.
fddfgs on
I’d be putting the sauce above the veg, at the moment it looks too clean. Definitely needs some kind of garnish too but it looks like you already know that.
Aromatic_Lychee2903 on
This looks very dry. Even the sauce.
Acid_Monster on
If you’re gonna go the squash like that, then commit fully and trim it into a perfect rectangle with a knife before plating.
I’d like to see this with sauce on, because right now it doesn’t look very enticing, a little bland.
17 Comments
Took some feedback on the last duck dish I posted. Added some more colour, brightened the dish, cleaned up the veg cuts, still no garnish haha. Grilled the duck this time as it’ll go better with the green sauce.
Brush your squash with some browned butter and I’m on board.
I think this looks awesome.
Squash looks a little like sliced brick cheese
I want to really like this dish, but that one slice at the beginning is slightly smaller, and it’s driving my ocd wild.
Sous vide duck breast, Gerber spinach, craft singles slices. 🤌🏻
Nice plate chef! Very 11MP-esque
Personally i would either use another plate maybe smaller cause it looks to my eyes empty. Also it has very interesting and matching colors but i think the salt bits are kinda big and asymmetrical or maybe its my OCD kicking.
Might pay to char those kabocha slices, and maybe fan them instead of just lining them up straight
I think it sounds nice. I’d say the geometry of the dish is off. The flat squash is…too flat and wide. It takes your attention off the duck from its girth.
I would ribbon the squash. Think one long sheet. No wider than the height of the duck in the photo and make a curvy ribbon propped up on its side the length of the duck. Garnish with some a small amount of marigold petals.
Delicata squash with the edible skin plated in a way to highlight the stripes would add another visual element and look less like block cheese.
I’m gonna remake this at home with pesto from a tube, sliced American cheese and a chicken breast
measure out perfect rectangles . Stay at 3mm slices.
I’d be putting the sauce above the veg, at the moment it looks too clean. Definitely needs some kind of garnish too but it looks like you already know that.
This looks very dry. Even the sauce.
If you’re gonna go the squash like that, then commit fully and trim it into a perfect rectangle with a knife before plating.
I’d like to see this with sauce on, because right now it doesn’t look very enticing, a little bland.
Why is the plate so big for a taster