Pan Seared Duck Breast • Roasted Butternut Squash Purée • Sour Cherry Caviar • Pea Shoots
Open to any criticism / feedback
Had a lot of fun putting this together 🙂
by chastko11
9 Comments
Hieronymus-Hoke
I enjoy the look but I wonder if a sauce would bring the ingredients more together? Cooking looks excellent.
bkyyy
There’s good, there’s bad, then there’s that fvcking pea tendril.
awesometown3000
Just put all the ingredients together if this is a one or two bite dish. Don’t make me work for it.
lenief
It kinda looks like.. um. Like something.. my wife has
TwoPintsYouPrick
I presume the fun came after you plated up and fucked off? Because, well..
mmalecki
To be fair, it does look like a sando. r/KitchenConfidential may be fans.
Edit: this may look better closer to each other. Right now it looks painfully deconstructed – the diner would be scraping their fork across the plate to eat the components together.
Get the puree in a circular form to contrast the shape of the duck, throw the sour cherry caviar around, integrate the pea tendrils. This is a very iterative art form!
ranting_chef
Not a fan of the raw pea shoots unless they really bring something to the dish. But the cherry boba thingies look very cool. If it were me, I’d put a little pile on the duck instead of the little pile and the dots along the slice. Maybe do the squash in a round serving as well. But aside from the pea thing, very nicely done.
squashedfrog92
The caviar on the duck is giving me shot wound vibes, definitely lose that.
I don’t think the plate style particularly accentuates the dish, it would look better on a single colour, preferably black or white.
In principle the flavours and textures seem like they should work but all the elements are a bit too separated.
I’d go for a rough circle of the purée as a base. Then have the duck sliced in two offset shapes placed on top stacked against each other, tuck in the caviar around the duck and maybe some spicy microgreens placed in the spaces around the base rather than the pea tendril.
Dumbsterphire
Is this for a course or a tasting menu? It seems trapped between the two currently.
It’s too small for a course, but the protein is too large for a tasting.
Pick which one it’s for and follow suit for the plating.
9 Comments
I enjoy the look but I wonder if a sauce would bring the ingredients more together? Cooking looks excellent.
There’s good, there’s bad, then there’s that fvcking pea tendril.
Just put all the ingredients together if this is a one or two bite dish. Don’t make me work for it.
It kinda looks like.. um. Like something.. my wife has
I presume the fun came after you plated up and fucked off? Because, well..
To be fair, it does look like a sando. r/KitchenConfidential may be fans.
Edit: this may look better closer to each other. Right now it looks painfully deconstructed – the diner would be scraping their fork across the plate to eat the components together.
Get the puree in a circular form to contrast the shape of the duck, throw the sour cherry caviar around, integrate the pea tendrils. This is a very iterative art form!
Not a fan of the raw pea shoots unless they really bring something to the dish. But the cherry boba thingies look very cool. If it were me, I’d put a little pile on the duck instead of the little pile and the dots along the slice. Maybe do the squash in a round serving as well. But aside from the pea thing, very nicely done.
The caviar on the duck is giving me shot wound vibes, definitely lose that.
I don’t think the plate style particularly accentuates the dish, it would look better on a single colour, preferably black or white.
In principle the flavours and textures seem like they should work but all the elements are a bit too separated.
I’d go for a rough circle of the purée as a base. Then have the duck sliced in two offset shapes placed on top stacked against each other, tuck in the caviar around the duck and maybe some spicy microgreens placed in the spaces around the base rather than the pea tendril.
Is this for a course or a tasting menu? It seems trapped between the two currently.
It’s too small for a course, but the protein is too large for a tasting.
Pick which one it’s for and follow suit for the plating.