THe duck skin needs to be rendered way more, but the cook is good. The mashed potatoes look delicious. Broccoli/broccolini/brocolleti is always a good side.
The reduction is too thin, it settles like blood.
Remove the cherry stems, cut them in half, take out the pits. Glaze in a pan using the cherry port reduction(by adding a little water to the reduction in the pan with the cherries so that it thins out and re-emulsifies/thickens back up as you heat up the pan to glaze the cherries. (Can add a little tab of good quality butter too)
Don’t separate the broccoli (as in the first picture).
Try the duck on top of the mash like in the first photo, but do it off center, in between 12 and 3 o’clock, like where the duck is in the second picture, put the pile of broccoli where the mashed potato is in the second photo, but a little more towards the edge of the plate, between 6 and 9 o clock, put the glazed cherries in sexy spots around and in between the duck/mash and the broccoli, and paint the plate with the thicker-more reduced cherry port reduction in nice sexy swoops or swirls .
yells_at_bugs
It’s a very pretty dish. The breast fat needs to be rendered significantly more. The beautiful thing about duck is rendering the fat gives so much to the cook of the entire dish.
SlippyBoy41
Lose the cherries unless you want to take away the stems and pit them.
Use the Thomas Keller method for duck breast. Score the skin and put skin side down in a cold pan on low. Every time fat pools up, pour it out.
Flip and finish
RoseAboveKing
this looks absolutely terrible. are you sure this is duck?
odd choice on the reduction, no consistency, weird af plating.
edit: sad af to think this deserves posting to this sub. i dont post mac and cheese here, but at least that doesn’t look like discount old country buffet.
Daddy_Chillbilly
Second picture is much nicer, although I wouldn’t serve the cherries whole. I would likely slice them and incorporate into the sauce.
IanRT1
I would definitely use the word eclectic to describe your dish
JDHK007
That doesn’t look very reduced
JunglyPep
When you’re plating, pick a side of the plate that will be facing the customer, that’s the front. The second pic is slightly better, so working with that one, put the starch and veg closer together and slightly towards the back of the plate, but still centered. Fan out the duck with a slight curve following the curve of the plate and put it in front of the starch and veg but close to it so the three components make a tight circle. Reduce the sauce so it coats the back of a spoon, try to make it darker so it doesn’t look like blood, and make a tight pool of sauce in front of the duck, not on it. Lose the cherries. That’s still not an incredibly fancy plating, but it will look neat and balanced and will present the protein to the customer.
9 Comments
They’re gonna yell at you
THe duck skin needs to be rendered way more, but the cook is good. The mashed potatoes look delicious. Broccoli/broccolini/brocolleti is always a good side.
The reduction is too thin, it settles like blood.
Remove the cherry stems, cut them in half, take out the pits. Glaze in a pan using the cherry port reduction(by adding a little water to the reduction in the pan with the cherries so that it thins out and re-emulsifies/thickens back up as you heat up the pan to glaze the cherries. (Can add a little tab of good quality butter too)
Don’t separate the broccoli (as in the first picture).
Try the duck on top of the mash like in the first photo, but do it off center, in between 12 and 3 o’clock, like where the duck is in the second picture, put the pile of broccoli where the mashed potato is in the second photo, but a little more towards the edge of the plate, between 6 and 9 o clock, put the glazed cherries in sexy spots around and in between the duck/mash and the broccoli, and paint the plate with the thicker-more reduced cherry port reduction in nice sexy swoops or swirls .
It’s a very pretty dish. The breast fat needs to be rendered significantly more. The beautiful thing about duck is rendering the fat gives so much to the cook of the entire dish.
Lose the cherries unless you want to take away the stems and pit them.
Use the Thomas Keller method for duck breast. Score the skin and put skin side down in a cold pan on low. Every time fat pools up, pour it out.
Flip and finish
this looks absolutely terrible. are you sure this is duck?
odd choice on the reduction, no consistency, weird af plating.
edit: sad af to think this deserves posting to this sub. i dont post mac and cheese here, but at least that doesn’t look like discount old country buffet.
Second picture is much nicer, although I wouldn’t serve the cherries whole. I would likely slice them and incorporate into the sauce.
I would definitely use the word eclectic to describe your dish
That doesn’t look very reduced
When you’re plating, pick a side of the plate that will be facing the customer, that’s the front. The second pic is slightly better, so working with that one, put the starch and veg closer together and slightly towards the back of the plate, but still centered. Fan out the duck with a slight curve following the curve of the plate and put it in front of the starch and veg but close to it so the three components make a tight circle. Reduce the sauce so it coats the back of a spoon, try to make it darker so it doesn’t look like blood, and make a tight pool of sauce in front of the duck, not on it. Lose the cherries. That’s still not an incredibly fancy plating, but it will look neat and balanced and will present the protein to the customer.