Is it charred mandarin? I am a bit confused by this plate. The plate texture is odd for this type of dish in my opinion (sorry).
OkFlamingo844
For playing purposes, practice frenching your duck for better presentation, pour your sauce more at 3’oclock in respect to the duck position and the oranges.. hmm I like the charred orange for different flavour depth but I think you could puree it and pass it to get rid of the pulpy bits leftover and fold it into something more like a nice semi stiff quenelle of potato puree
Flavours sound bomb though. I love duck.
weedywet
The plating at Eleven Madison was much more inviting.
3 Comments
Is it charred mandarin?
I am a bit confused by this plate. The plate texture is odd for this type of dish in my opinion (sorry).
For playing purposes, practice frenching your duck for better presentation, pour your sauce more at 3’oclock in respect to the duck position and the oranges.. hmm I like the charred orange for different flavour depth but I think you could puree it and pass it to get rid of the pulpy bits leftover and fold it into something more like a nice semi stiff quenelle of potato puree
Flavours sound bomb though. I love duck.
The plating at Eleven Madison was much more inviting.
https://ca.pinterest.com/pin/lavender-honey-glazed-duck-with-spices-onion-rhubarb-a-stunning-dish-from-the-three-michelin-starred-restauran–233272455682162984/
This looks a little spartan and cold.