Are those just big raw chunks of red onion? That’s a choice
fragrant_pizza420 on
I would have gone with pickled onions instead but looks alright.
----___--___---- on
The duck looks a bit confusing. A better description of the dish would be great tho (write the main elements in the title), but I can give you some quick thoughts. Render the fat. Cut the onions in a a way you would want to eat them, the pieces are really thick and inconsistent. The char on the broccoli could also be a bit more even. I also think a flat plate would be a lot better for this dish than what you’re using.
As for the flavour, what is the purree and what are the darler drops on there?
It seems like there are a lot of different flavours, some of them are confusing me a bit… Raw and pickled onions, cilantro and spring onion are definitely unconventional too much.
I’d think of a more clear concept for the next dish and just work a bit more precisely, the plate doesn’t neet to be that crowded with everything thron together onto the purree. Rendering the fat and giving the onions a bit more love are not hard things to do.
WittyRepost on
How can something be overcooked and undercooked at the same time?
ChefNorCal on
Look how much of the breast fat is still white. Needs to be renders more on a lower heat so it doesn’t cook the rest of it
[deleted] on
What is the purée?
jorateyvr on
that skin is way under rendered
PM_ME_SEXIST_OPINION on
Since we’re in culinary plating: OP this is one of the least appealing dishes I’ve seen in my 12+ years on reddit. There is nothing artistic about your plating, nothing is cooked or prepared correctly let alone beautifully, and I’m gagging imagining trying to eat that slimy, floppy looking duck with a chunk of raw onion. How on earth do you find this tasty or appealing?
culinarybadboi on
You’ve posted this same plate in like 4 subs and god forbid you take any criticism.
Cardiff07 on
Lots to work on here mate. Duck is not rendered properly an is sliced too thick. Raw red onion hunks are a no go, try thin shallots if you’re looking for the bite. Green onion knife cuts are awful. Purée is unapologetically unappealing. Broccoli, asparagus, green beans and what might be cabbage? Pick a lane. None of your veg looks dressed or seasoned.
Work on properly cooking vegetables an proteins. Gotta crawl before you can run.
melancholicmelon1 on
Why is there raw onion on the plate
Carpet666_ on
What did you use to render the fat? Your imagination?
mmg8816 on
Need to work on the render and I would avoid serving duck in a bowl. The high rim makes using a knife and fork more challenging for the guest. However thin you slice it there will be diners who want to cut it into smaller pieces.
PeengPawng on
None of that unrendered fat is edible. Just ruins someone’s experience.
PeengPawng on
After a second look I’m wondering how this hasn’t been removed yet? I feel like it’s trolling 🤔🤣 big chunks of raw onion and horribly cooked duck?! Y’all are silly
Acid_Monster on
Try starting your duck in a cold pan, and scoring the skin before hand. It’ll help render the fat.
Ritchierich30 on
Those red onions are CHONKY
Comfortable-Lack-341 on
Don’t know if you thought you were going to get different comments but every post with this dish is getting roasted, all with legitimate criticisms. Stop fishing for compliments and try to make it better.
No_Permit8766 on
The star should be the duck. This has way too many co-stars and the duck isn’t cooked perfectly. The skin needs to be rendered much, much more. The raw onions are a pass. This needs a lot of work. I appreciate the effort. The colors are pretty. Whatever the sauce is could look less muddy.
Background_Award_515 on
OP is really having a field day posting this uncooked chicken to every food reddit he can find
sk8rg1rl on
I have a lot of rudeness I was about to comment but then I remembered I’m in the middle of finals and I’d be taking it out on you. Disastrous plate tho. But ngl as of recently I’m suspended from cooking because I made a dish that was unforgivable so who tf am I to say anything.
21 Comments
Are those just big raw chunks of red onion? That’s a choice
I would have gone with pickled onions instead but looks alright.
The duck looks a bit confusing. A better description of the dish would be great tho (write the main elements in the title), but I can give you some quick thoughts. Render the fat. Cut the onions in a a way you would want to eat them, the pieces are really thick and inconsistent. The char on the broccoli could also be a bit more even. I also think a flat plate would be a lot better for this dish than what you’re using.
As for the flavour, what is the purree and what are the darler drops on there?
It seems like there are a lot of different flavours, some of them are confusing me a bit… Raw and pickled onions, cilantro and spring onion are definitely unconventional too much.
I’d think of a more clear concept for the next dish and just work a bit more precisely, the plate doesn’t neet to be that crowded with everything thron together onto the purree. Rendering the fat and giving the onions a bit more love are not hard things to do.
How can something be overcooked and undercooked at the same time?
Look how much of the breast fat is still white. Needs to be renders more on a lower heat so it doesn’t cook the rest of it
What is the purée?
that skin is way under rendered
Since we’re in culinary plating: OP this is one of the least appealing dishes I’ve seen in my 12+ years on reddit. There is nothing artistic about your plating, nothing is cooked or prepared correctly let alone beautifully, and I’m gagging imagining trying to eat that slimy, floppy looking duck with a chunk of raw onion. How on earth do you find this tasty or appealing?
You’ve posted this same plate in like 4 subs and god forbid you take any criticism.
Lots to work on here mate. Duck is not rendered properly an is sliced too thick. Raw red onion hunks are a no go, try thin shallots if you’re looking for the bite. Green onion knife cuts are awful. Purée is unapologetically unappealing. Broccoli, asparagus, green beans and what might be cabbage? Pick a lane. None of your veg looks dressed or seasoned.
Work on properly cooking vegetables an proteins. Gotta crawl before you can run.
Why is there raw onion on the plate
What did you use to render the fat? Your imagination?
Need to work on the render and I would avoid serving duck in a bowl. The high rim makes using a knife and fork more challenging for the guest. However thin you slice it there will be diners who want to cut it into smaller pieces.
None of that unrendered fat is edible. Just ruins someone’s experience.
After a second look I’m wondering how this hasn’t been removed yet? I feel like it’s trolling 🤔🤣 big chunks of raw onion and horribly cooked duck?! Y’all are silly
Try starting your duck in a cold pan, and scoring the skin before hand. It’ll help render the fat.
Those red onions are CHONKY
Don’t know if you thought you were going to get different comments but every post with this dish is getting roasted, all with legitimate criticisms. Stop fishing for compliments and try to make it better.
The star should be the duck. This has way too many co-stars and the duck isn’t cooked perfectly. The skin needs to be rendered much, much more. The raw onions are a pass. This needs a lot of work. I appreciate the effort. The colors are pretty. Whatever the sauce is could look less muddy.
OP is really having a field day posting this uncooked chicken to every food reddit he can find
I have a lot of rudeness I was about to comment but then I remembered I’m in the middle of finals and I’d be taking it out on you. Disastrous plate tho. But ngl as of recently I’m suspended from cooking because I made a dish that was unforgivable so who tf am I to say anything.