The food looks good but I think you have too much going on visually.
There are just too many directions compositionally with your purée going in an X, your protein straight through them and the sides flowing out.
Ideally you want a nice flowing composition when you introduce directionality. Try drawing it out on paper as lines and see if you can reduce the chaos.
You might also want to reduce the portion size a bit to accommodate that. I think it’s perhaps just a large for finer plating. I think if this was paired with a starter and desert, you could split this portion size in half and still have a great meal.
But otherwise the dish looks and sounds delicious.
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Honestly it looks like somebody took a dump on a starfish
nathand1109
Sounds great! Maybe try going for a single smear of purée and plate around / atop that to make it look more uniform
MercTreads
Pretty derivative flavors (not that classic combos are a bad thing we’re just not pushing any sort of envelope here) but I think the purée has a nice consistency and the cook on the duck looks pretty nailed, maybe 30 seconds less.
Compositionally I’m with others in that I think you’ve gotten pretty hectic with the plating. You effectively have two X’s: your smears and then the brussels+duck. Because of how you arranged them the dish has ended up looking like a compass rose.
If sharp lines is your goal, try two parallel lines of sauce and duck and then arrange sprouts, compote, herbs around them.
I’d be happy to eat the dish but I wouldn’t be taking photos of if, I suppose is what I mean.
6 Comments
The food looks good but I think you have too much going on visually.
There are just too many directions compositionally with your purée going in an X, your protein straight through them and the sides flowing out.
Ideally you want a nice flowing composition when you introduce directionality. Try drawing it out on paper as lines and see if you can reduce the chaos.
You might also want to reduce the portion size a bit to accommodate that. I think it’s perhaps just a large for finer plating. I think if this was paired with a starter and desert, you could split this portion size in half and still have a great meal.
But otherwise the dish looks and sounds delicious.
Honestly it looks like somebody took a dump on a starfish
Sounds great! Maybe try going for a single smear of purée and plate around / atop that to make it look more uniform
Pretty derivative flavors (not that classic combos are a bad thing we’re just not pushing any sort of envelope here) but I think the purée has a nice consistency and the cook on the duck looks pretty nailed, maybe 30 seconds less.
Compositionally I’m with others in that I think you’ve gotten pretty hectic with the plating. You effectively have two X’s: your smears and then the brussels+duck. Because of how you arranged them the dish has ended up looking like a compass rose.
If sharp lines is your goal, try two parallel lines of sauce and duck and then arrange sprouts, compote, herbs around them.
I’d be happy to eat the dish but I wouldn’t be taking photos of if, I suppose is what I mean.
Sorry dude, that doesnt Look appetizing
Looks like thanksgiving leftovers.