Main Course: Freshly rolled & herb laminated pasta plates, duck breast, passata sauce, fiddleheads & and red-wine reduction butter sauce / Dessert: Naval orange sorbet with a wild berry coulis served in an orange peel cup
Main Course: Freshly rolled & herb laminated pasta plates, duck breast, passata sauce, fiddleheads & and red-wine reduction butter sauce / Dessert: Naval orange sorbet with a wild berry coulis served in an orange peel cup
by water2wine
2 Comments
water2wine
I know there’s a pasta component but I hope the overall effort on display will compensate for that.
I’d love some feedback here.
The main course needs tightening up – When I got to the sauce I was exasperated due to the meat temp not coming out what I wanted – I had sous vides cooked it at 125 for 2 hours and then a quick pan sear and it just wasn’t as good as I had hoped.
Just all around constructive criticism would be great thanks!
ColdestWintersChill
I love your flavors. Less pasta would help and smaller. Perhaps pickle the fiddles for acidity
2 Comments
I know there’s a pasta component but I hope the overall effort on display will compensate for that.
I’d love some feedback here.
The main course needs tightening up – When I got to the sauce I was exasperated due to the meat temp not coming out what I wanted – I had sous vides cooked it at 125 for 2 hours and then a quick pan sear and it just wasn’t as good as I had hoped.
Just all around constructive criticism would be great thanks!
I love your flavors. Less pasta would help and smaller. Perhaps pickle the fiddles for acidity