Sous Vide Duck Breast, Butternut Squash Puree, Blackberry Balsamic Reduction
Im just a home cook trying to up my plating skills. Lmk what you think i could do better!
by Tickster41
4 Comments
ranting_chef
Not crazy about the “splatter effect.” You could do a more compact portion of the squash and lean the duck up against it. Good scoring on the skin, maybe more slices next time. Getting crisp skin on a duck breast is a lot harder than most people think. I usually go with very low heat 80% of the way and then finish in an oven for the last couple minutes. I’m sure the flavors are great together – very nice job, especially for a home Cook. I would order this if I saw it on the menu in a Restaurant.
Sophistic8tedStoner
Very nice…I definitely agree with using the refined versus splattered effect, though you have many great elements displayed and the dish overall sounds delicious – Congrats!
Additional-Crew-1376
You seem to have dropped it
chefadams
Meh…too much sauce, and it’s so pretentious when chefs mention the method of cooking. Sorry dude.
4 Comments
Not crazy about the “splatter effect.” You could do a more compact portion of the squash and lean the duck up against it. Good scoring on the skin, maybe more slices next time. Getting crisp skin on a duck breast is a lot harder than most people think. I usually go with very low heat 80% of the way and then finish in an oven for the last couple minutes. I’m sure the flavors are great together – very nice job, especially for a home Cook. I would order this if I saw it on the menu in a Restaurant.
Very nice…I definitely agree with using the refined versus splattered effect, though you have many great elements displayed and the dish overall sounds delicious – Congrats!
You seem to have dropped it
Meh…too much sauce, and it’s so pretentious when chefs mention the method of cooking. Sorry dude.