Should have centered the dish better on the plate and cut the stems off the mushrooms, but overall am pleased with how this turned out. Would love to know where else I could improve this.
B4ttle-Cat
I had roasted goose for the first time in Hong Kong, it was amazing. How does it taste cooked as a magret de canard?
fattnessmonster
looks great. i think you may need to commit to either centered more, or sprawled across the whole plate. you can keep it linear, i like the way it’s composed, it just falls short on the left a bit and the movement of the plate is thrown off. de-stem the mushrooms for sure, and im curious why you used dry/rehydrated vs a fresh mushroom, i always find rehydrated mush to be overly woody and less flavorful. it would also let you highlight some technique a bit more as they look pretty un-manipulated currently. if youre going to garnish with parsley, you might do something else with it as well to reinforce the flavor (ie oil as mentioned elsewhere).
Jillredhanded
Nice cook on the goose but this dish is crying for morels or at least chanterelles.
4 Comments
Should have centered the dish better on the plate and cut the stems off the mushrooms, but overall am pleased with how this turned out. Would love to know where else I could improve this.
I had roasted goose for the first time in Hong Kong, it was amazing. How does it taste cooked as a magret de canard?
looks great. i think you may need to commit to either centered more, or sprawled across the whole plate. you can keep it linear, i like the way it’s composed, it just falls short on the left a bit and the movement of the plate is thrown off. de-stem the mushrooms for sure, and im curious why you used dry/rehydrated vs a fresh mushroom, i always find rehydrated mush to be overly woody and less flavorful. it would also let you highlight some technique a bit more as they look pretty un-manipulated currently. if youre going to garnish with parsley, you might do something else with it as well to reinforce the flavor (ie oil as mentioned elsewhere).
Nice cook on the goose but this dish is crying for morels or at least chanterelles.