Duck Breast, Cauliflower Purée, Carrot Purée, Red Wine Jus
Pan-seared duck breast with cauliflower purée, carrot purée, and duck jus reduction with red wine, finished with parsley oil and lamb’s lettuce (mâche). Cooked the duck a bit more than I intended. All feedback is welcome 🙂
by Ok-Cream-1958
5 Comments
GrapefruitWhich5950
Looks great .it could use a sour and crunchy element .2 kinds of purée is a bit much ( to many soft textures)Sorry if this sounds harsh .my excuse is that I have done this for a very long time .keep on cooking .
Repulsive_Ad_1272
The plate is pretty but there’s too much soft texture like others said.
I would have either glazed the carrots or maybe a hard sear on the cauliflower and kept in medium size pieces
oasisjason1
Looks nice. I’m curious if the oil brings anything to the dish. Seems like a lot of it.
Illustrious_Sign_872
It needs a crunchy element. This is just a piece of meat with baby food
Snoo_82923
Not going to comment on the 2 purree aspect since it has been said. Personally I don’t mind 2 purrees if the flavours mix well aaaaand it’s a plating sub.
I terms of plating…
Carrot dots : work on technique. Cauliflower I feel like if it’s not a proper quenelle,rather swoop it or do anything that doesnt look like a bad quenelle.
What’s up with the half sad looking unseasoned salad ? Why is it on the plate in this state ? Brush with a little oil and sprinkle sth funky on it maybe?
Herb oil on the outside… personally not a fan, makes too much fuzz like that. Add 2- 3spots maybe. If foh takes the plate it will have had run even more when arriving at the table.
5 Comments
Looks great .it could use a sour and crunchy element .2 kinds of purée is a bit much ( to many soft textures)Sorry if this sounds harsh .my excuse is that I have done this for a very long time .keep on cooking .
The plate is pretty but there’s too much soft texture like others said.
I would have either glazed the carrots or maybe a hard sear on the cauliflower and kept in medium size pieces
Looks nice. I’m curious if the oil brings anything to the dish. Seems like a lot of it.
It needs a crunchy element. This is just a piece of meat with baby food
Not going to comment on the 2 purree aspect since it has been said.
Personally I don’t mind 2 purrees if the flavours mix well aaaaand it’s a plating sub.
I terms of plating…
Carrot dots : work on technique.
Cauliflower I feel like if it’s not a proper quenelle,rather swoop it or do anything that doesnt look like a bad quenelle.
What’s up with the half sad looking unseasoned salad ? Why is it on the plate in this state ? Brush with a little oil and sprinkle sth funky on it maybe?
Herb oil on the outside… personally not a fan, makes too much fuzz like that.
Add 2- 3spots maybe.
If foh takes the plate it will have had run even more when arriving at the table.