My first post! Duck breast with a maple glaze, orange balsamic reduction, torched orange, orange rind ribbons
by starting-0ver
7 Comments
3picwaffl
Looks gorgeous chef, my only input is not to have the whole sprig on the plate. I would use some different micros. if it’s not edible keep it off the plate. you could also make a rosemary oil and drizzle it over if you still want some of that flavor. overall looks super solid for your first time, i would eat tf out of it
TanukiSuitMario
Get that twig out of here, use something the person will actually eat. Probably too much zest as well
Cooknbikes
How about an orange rosemary gremolata?
boonerpatooner
Drop the rosemary; if anything, incorporate rosemary oil
otter-otter
Get rid of superfluous inedible garnish. Your sauce has/is very close to splitting. Needs emulsifying. Personal preference but the duck is a touch over and could benefit from a harder sear on the fat. The black spots in it are not visually pleasing, hard to give you advice without knowing the recipe and process.
raznov1
“Duck a l’orange” why lol. Why mix two languages like that.
MOREBLOCKS123
Less is more with this one, especially since you’re really only plating the duck.
1000% lose the rosemary. Get rid of the orange peel or find a way to make it pleasant to eat. Clean up the cuts on the orange segments. Chunky sauce is weird, pass it through a sieve.
7 Comments
Looks gorgeous chef, my only input is not to have the whole sprig on the plate. I would use some different micros. if it’s not edible keep it off the plate. you could also make a rosemary oil and drizzle it over if you still want some of that flavor. overall looks super solid for your first time, i would eat tf out of it
Get that twig out of here, use something the person will actually eat. Probably too much zest as well
How about an orange rosemary gremolata?
Drop the rosemary; if anything, incorporate rosemary oil
Get rid of superfluous inedible garnish. Your sauce has/is very close to splitting. Needs emulsifying. Personal preference but the duck is a touch over and could benefit from a harder sear on the fat. The black spots in it are not visually pleasing, hard to give you advice without knowing the recipe and process.
“Duck a l’orange” why lol. Why mix two languages like that.
Less is more with this one, especially since you’re really only plating the duck.
1000% lose the rosemary. Get rid of the orange peel or find a way to make it pleasant to eat. Clean up the cuts on the orange segments. Chunky sauce is weird, pass it through a sieve.
Looks fantastic otherwise!