I forgot to take a pic after pouring the jus, sorry yall. In hindsight I kinda wish I’d sliced the breast so the cook was visible, I did 2 hours at 130C then into the broiler for a minute or two. The chard and a bit more pommes puree is underneath. Any suggestions or critique?
by Ok-Needleworker-5657
8 Comments
Surely you meant 130F. In the croquet I would personally roulade the meat with plastic wrap (might need a touch of gelatin to hold it) and slice into disks then bread for a more uniform shape. Very pretty dish though.
Dish elements standing 5ft apart cause they’re not gay kinda vibe.
I would say if you have a jus that pours over, I would have put the breast somewhere else so the jus doesn’t drown the salad. The mostarda probably could prop it up, and then you have the croquette over the salad opposite wherever you’d pour the jus, and then in that area you put your puree.
Looks very tidy and tasty! Great job chef
Looks delicious. Damn, I need to make some confit croquettes now.
I don’t know what the fried ball (or bitterbal in Dutch 😆) is made from, but if it’s duck leg you could put a little bone in for some height difference, the way that it acts like a stick.
I guess the jus would put the dish together. But you don’t have the pic as you mentioned.
Love the herbs! What I would have done different is the placing of it. The duck is on a crème so put it a little bit to the right and use the crème on the left that’s under the duck to make a wall of micro greens and herbs.
Thanks now I want to eat duck! 😉
Slice the duck no?
Are you saving money on potatoes?
Move the salad. You need more visible color on the plate
Beautiful, but would be even better with the green on top