Thank you everyone for the feedback on the first post. Here is a new version I just plated. Still needs work but definitely looks cleaner. Reduced the gastrique. Less cous cous. Refined the mint oil.
One thing I do want to defend in my previous post is the cook on the duck. It was medium rare for sure, as it also is here. Not sure if it’s just the lighting or something else.
Looking at it now I forgot to cut off the grey / brown ends of the breast here. Also purée is more grainy today after sitting in fridge overnight. Any recommendations for keeping a purée smooth? All feedback appreciated
by BogesMusic
7 Comments
Nice!!! Huge improvements! Keep working on it and don’t turn your back on this plate
I’d say scale back portion size and tighten it up a little, all the elements are there for a beautiful plate
Squeeze bottling the purée isn’t necessary and make it look like weird strings on the plate. Try “trapping” the oil, it will move too much in empty space and makes it look sloppily added.
The dish as a whole sounds delicious
The duck is definitely over cooked
I like it, you didn’t need tweezers, didja.
In my experience a puree doesn’t get grainy in the fridge overnight unless there’s lumps of fat in there that solidify.
The ribbons of whatever don’t seem appetising at all, it looks like wonky undercooked spaghetti. I think the dish could do without it.
The blocks of what I’m assuming is celeriac look like cubes of cheese. If you have the celeriac puree there’s no need to include the blocks too.
The blackberries don’t look appetising. They look as though they were part of a dessert dish and macerated for way too long, and since none of the pieces are touching the gastrique they look dry.
The pearl cous cous also looks dry, and if you’re going with the celeriac puree, maybe its not entirely necessary.
The duck skin has a nice colour but looks a little too greasy and the cut is still way too thick.
The ingredients all seem like they’re trying to get away from each other. I don’t want a homogenised sloppy mess, but the plating still feels a bit too chaotic and mismatched at the moment. Defo an improvement over the last. Keep it up!
Better than last time, but still needs a bit of work. Try putting the two breasts and the puree a lot closer together and more centered, Skip the pasta looking strings and the blocks of white things entirely, and pool the gastrique. The couscous is much better. The oil? Well, experiment I suppose. Less is more. Still sounds tasty though.