Duck breast with turnip chips, wine-poached pear and carrot puree
Just passed my chef exam with this. What do you think?
The pear needed a bit more color if you ask me, but it was boiled for 40' in wine and left in it overnight.
by Otrica
10 Comments
USWolves
Pears aren’t properly cored. Duck is under. Carrot purée looks like aerosol cheese. Turnip chips should be on top to avoid getting soggy. Plate is in desperate need of something green for contrast, maybe a nice fresh tarragon gremolata.
Justcreature
It looks great! Really enjoy the red on the pears. There’s only 1 thing that sticks out to me. The plate is too small, your pears are sticking out over the edge. Besides that, looks delicious.
agmanning
The fact you passed an exam with this is utterly shocking.
2730Ceramics
I mean. Its a dish. There are components there. It’s just…visually a bit unsettling.
Your carrot puree is visibly bleeding. You need some xantham gum in there to hold it together. The herbs on the duck are half hearted. The pear needs processing. The turnip chips look like they were just dumped on there.
This dish shows a grasp of basic techniques and the ability to put them together so that’s cool. There is just a long road now to learn plating and refinement, which is typical. Keep at it.
BostonFartMachine
The portion size is wild – there is no reason for that much pear. The puree looks like orange poop emoji. The duck could be cooked longer.
Changes I’d have made:
Single dollop of the puree under and peeking out from under the duck, not pooped out dots around it. Pear -1 wedge not 4 – next to puree. Reduction glazing the pear. Some fines herbs tossed in the chips and piled high atop the duck. Flake salt placed over the duck (cooked to med).
amnesiakkss
Jesus fucking Christ.
Papapeta33
Trying to be more positive than the other (justified) comments:
Each individual component needs work. The way they’re composed doesn’t work. But I bet you could reimagine a dish with these (tuned) comments and it could be something good.
NarrowPhrase5999
I’m sorry, this isn’t very good despite the bones of greatness being there
the_bollo
Maybe the sauce is misleading my eye, but that duck breast looks WAY under. The pear being the same color as the duck is unfortunate. I like the turnip chips as an unusual side and I actually don’t mind the carrot splodges either.
Scary-Towel6962
The duck is undercooked, it looks like sashimi. I’m sure the combo of flavours is nice but visually the pears are way too similar to the duck, which already looks unappealing. Could you poach them in orange juice maybe? And just serve 1 or 2 max
10 Comments
Pears aren’t properly cored. Duck is under. Carrot purée looks like aerosol cheese. Turnip chips should be on top to avoid getting soggy. Plate is in desperate need of something green for contrast, maybe a nice fresh tarragon gremolata.
It looks great! Really enjoy the red on the pears. There’s only 1 thing that sticks out to me. The plate is too small, your pears are sticking out over the edge. Besides that, looks delicious.
The fact you passed an exam with this is utterly shocking.
I mean. Its a dish. There are components there. It’s just…visually a bit unsettling.
Your carrot puree is visibly bleeding. You need some xantham gum in there to hold it together. The herbs on the duck are half hearted. The pear needs processing. The turnip chips look like they were just dumped on there.
This dish shows a grasp of basic techniques and the ability to put them together so that’s cool. There is just a long road now to learn plating and refinement, which is typical. Keep at it.
The portion size is wild – there is no reason for that much pear.
The puree looks like orange poop emoji.
The duck could be cooked longer.
Changes I’d have made:
Single dollop of the puree under and peeking out from under the duck, not pooped out dots around it. Pear -1 wedge not 4 – next to puree. Reduction glazing the pear. Some fines herbs tossed in the chips and piled high atop the duck. Flake salt placed over the duck (cooked to med).
Jesus fucking Christ.
Trying to be more positive than the other (justified) comments:
Each individual component needs work. The way they’re composed doesn’t work. But I bet you could reimagine a dish with these (tuned) comments and it could be something good.
I’m sorry, this isn’t very good despite the bones of greatness being there
Maybe the sauce is misleading my eye, but that duck breast looks WAY under. The pear being the same color as the duck is unfortunate. I like the turnip chips as an unusual side and I actually don’t mind the carrot splodges either.
The duck is undercooked, it looks like sashimi. I’m sure the combo of flavours is nice but visually the pears are way too similar to the duck, which already looks unappealing. Could you poach them in orange juice maybe? And just serve 1 or 2 max