Duck n’ Donuts: Duck confit and foie gras jelly donuts with cherry maple sauce, salt & vinegar duck skin chip and espresso dust
Duck n’ Donuts: Duck confit and foie gras jelly donuts with cherry maple sauce, salt & vinegar duck skin chip and espresso dust
by BogesMusic
3 Comments
chefadams
That looks super cool…very creative!
satsuma-imo
The flavors are on point but the cook and plating don’t look great to me. You can see it with the weird smear + puddle of sauce (can you make it less liquid?) and the espresso dust which don’t look intentional (nor appealing). The uneven pulled/chunked duck would fall in this category for me as well. The plate choice too, i would go for something non white, first choice for me would be a lighter blue of some kind. I am wondering about the vinegar duck skin chip, I suppose it could work depending on the type of vinegar you used but I’d be inclined to not add it.
TwoPintsYouPrick
It’s certainly an idea, but execution was very off point.
One ‘donut’, glaze, duck (with a touch more moisture) more skin to create a shell on top, dust. One small circle of a more refined sauce next to it. Done.
3 Comments
That looks super cool…very creative!
The flavors are on point but the cook and plating don’t look great to me. You can see it with the weird smear + puddle of sauce (can you make it less liquid?) and the espresso dust which don’t look intentional (nor appealing). The uneven pulled/chunked duck would fall in this category for me as well. The plate choice too, i would go for something non white, first choice for me would be a lighter blue of some kind. I am wondering about the vinegar duck skin chip, I suppose it could work depending on the type of vinegar you used but I’d be inclined to not add it.
It’s certainly an idea, but execution was very off point.
One ‘donut’, glaze, duck (with a touch more moisture) more skin to create a shell on top, dust. One small circle of a more refined sauce next to it. Done.