Hobbyist looking for general tips to improve plating. What would you have done differently with these ingredients?
Hobbyist looking for general tips to improve plating. What would you have done differently with these ingredients?
by HourLong6580
5 Comments
ParagonFemshep
What *are* all the ingredients?
No_Ebb6301
I like that tbh, one thing I will say is don’t salt the pink part of a duck breast (or game in general really) as it will mottle and go a greyish green quite quickly which while delicious doesn’t look very nice.
DonutCatcherzz
I’d go for a smaller plate or tighter composition to make it feel more intentional. Negative space is cool but this one feels a lil empty. Maybe fan the meat or stack it a bit to give more height? Still looks super tasty tho
TheWastelandWizard
Horseradish crème fraîche dotted on top of the blackberry sauce. Pairs well with duck and will be another counter to the sweet and rich on the plate. The carrots are wild, I’m gonna have to try that sometime. Boil in the pickle then roll and chill in tight formation?
A_Sketchy_Doctor
swap the carrot and the duck for sure. I enjoy this plate.
5 Comments
What *are* all the ingredients?
I like that tbh, one thing I will say is don’t salt the pink part of a duck breast (or game in general really) as it will mottle and go a greyish green quite quickly which while delicious doesn’t look very nice.
I’d go for a smaller plate or tighter composition to make it feel more intentional. Negative space is cool but this one feels a lil empty. Maybe fan the meat or stack it a bit to give more height? Still looks super tasty tho
Horseradish crème fraîche dotted on top of the blackberry sauce. Pairs well with duck and will be another counter to the sweet and rich on the plate. The carrots are wild, I’m gonna have to try that sometime. Boil in the pickle then roll and chill in tight formation?
swap the carrot and the duck for sure. I enjoy this plate.