Duck breast, blackberry gastrique, hazelnut celeriac purée, pearl cous cous, mint oil
Duck breast, blackberry gastrique, hazelnut celeriac purée, pearl cous cous, mint oil
by BogesMusic
3 Comments
gotonyas
Looks like a Jackson Pollock mess. Just tidy it up and tighten it up, 1/3 – 1/4 of the amount of cous cous, 1/2 the quantity of everything else, while keeping the protein same size. Square off your protein before carving.
jorateyvr
Ducks overcooked, puree looks grainy, oil needs to be strained more, refine the plating it’s a mess, whatever the green pile is on the puree needs to be removed or chopped with a sharp knife
mvanvrancken
Technically this plate is a mess but I’d still smash my face into it. Colors are nice.
3 Comments
Looks like a Jackson Pollock mess. Just tidy it up and tighten it up, 1/3 – 1/4 of the amount of cous cous, 1/2 the quantity of everything else, while keeping the protein same size. Square off your protein before carving.
Ducks overcooked, puree looks grainy, oil needs to be strained more, refine the plating it’s a mess, whatever the green pile is on the puree needs to be removed or chopped with a sharp knife
Technically this plate is a mess but I’d still smash my face into it. Colors are nice.