Shio Koji duck breast, seared bok Choy, duck fat fried rice and mandarin hoisin sauce
Shio Koji duck breast, seared bok Choy, duck fat fried rice and mandarin hoisin sauce
by Pootsonpow123
3 Comments
Pootsonpow123
First time ever trying to plate something. Duck didn’t taste as good as I would have liked, so I plan to retry this dish and improve on the plating as well with feedback and criticism from this sub. Would really appreciate it.
Some of my thoughts : I think I could have arranged the duck abit more nicely. I feel the bok Choy is messy 🙁 Something that made me think for a long time was garnish. On the bok Choy, it is green onion and sesame seeds. I think I should have used something in place of green onion since it kind of blends in, but I’m not sure what
Also I touched a hot cast iron pan and my hand was shaking when I was sprinkling the sesame seeds, hence that one clump
SlutForDonut
I would spend more time on cooking the components properly than plating
Interesting_dogDad
Great dish! As far as plating, I’d remove the rice from the plate and serve it in a separate rice bowl with lid.
I’d serve this dish with chop stick/fork and knife but intend it to be eaten with chop sticks. Because of this I think cutting the root off the bok choy and separating it into individual leaves would work best.
Something I think you could add for flavor and pop would be a scallion oil and maybe a carrot purée in small dots or dallops to accompany the slice duck.
3 Comments
First time ever trying to plate something. Duck didn’t taste as good as I would have liked, so I plan to retry this dish and improve on the plating as well with feedback and criticism from this sub. Would really appreciate it.
Some of my thoughts : I think I could have arranged the duck abit more nicely. I feel the bok Choy is messy 🙁 Something that made me think for a long time was garnish. On the bok Choy, it is green onion and sesame seeds. I think I should have used something in place of green onion since it kind of blends in, but I’m not sure what
Also I touched a hot cast iron pan and my hand was shaking when I was sprinkling the sesame seeds, hence that one clump
I would spend more time on cooking the components properly than plating
Great dish! As far as plating, I’d remove the rice from the plate and serve it in a separate rice bowl with lid.
I’d serve this dish with chop stick/fork and knife but intend it to be eaten with chop sticks. Because of this I think cutting the root off the bok choy and separating it into individual leaves would work best.
Something I think you could add for flavor and pop would be a scallion oil and maybe a carrot purée in small dots or dallops to accompany the slice duck.