I’d like to see the duck in the centre and sides on either side. The carrot is stealing the show, which doesn’t look right
EmergencyLavishness1
I like the dick n balls orange shit
This whole plate just screams do less. Do way less.
Philly_ExecChef
The cuts aren’t refined enough to be displayed like that. They’re rough and angular and inconsistent.
The supremes are redundant with your torched citrus garnish. Duck looks fine, not sure why you put gold leaf on it. The stray edible flowers are really outdated.
The sauce looks good. Good texture, good color. Could probably use another pass through a fine strainer.
All in all, there’s just a lot going on that isn’t substantial. The outdated veg cuts, the supremes, the coral tuile, the gold leaf. The food already spoke for itself. You added too much.
RevolutionaryClub530
What’s up with the little piece of aluminum foil on the duck?
Am i meant to eat that slice of charred orange with peel on?
meggienwill
If I see gold leaf on anything but a dessert, it tells me I don’t want to eat anything out of that kitchen. In regards to this dish, obviously duck l’orange is a classic, and the flavor pairings work, but this is really haphazard. It just looks like you saw a bunch of techniques you thought were cool (burnt oranges, coral tuiles, supremes) and just decided to throw it all at one plate. Try charring the supremes instead, and lose the sliced orange with the burnt peel, spread your garnishes out, they look odd in the little piles, and never use curly parsley as a micro green, it looks dated. I like the flower petals, but keep some space around the rim of the plate and bring all of your stuff more towards the center. You want to encourage your diner to eat each component of the dish in one bite, not to fish around the plate picking up garnishes. As to the cooking, your duck skin is really under rendered, and those potatoes look anemic. Focus on mastering the basic techniques before you start trying to get too fancy with it. It looks like you rushed the duck breast and were paying more attention to making tuiles and trying to artfully place orange peels.
__FUCKING-PEG-ME__
Smaller plate and heaped together or 4 very small plates and served separately.
Dripping_Gravy
A visual cacophony. Duck looks very good, as does the nap of the sauce
Madmen3000
Are you a culinary student? Reminds me of the plating I did at JWU. I see the effort and enthusiasm, but dial it down a notch. It’s starting to look like you’re trying too hard.
Stunning_Cat9282
It looks like you’re using some decent techniques and skills but it’s way too compartmentalized. You could’ve cooked the duck better as well. Unnecessary burnt orange and other frilly shit that doesn’t add anything to the dish. I’d give it a 5/10
mickeytr33s
Idk I feel like there isn’t enough on the plate
mickeytr33s
Why are we still doing the brown sauce skid mark in 2024?
DangBlaze88
Protein is not centered, honestly doing too much… everything is so far apart from each other.
DitaVonFleas
Not enough duck, too much everything else, and it’s all over the bloody shop mate. It has [Soupé Opera](https://youtu.be/Uv5lRAwXqug?si=99XRpUx_sTfzzX1x) vibes but if it was a frame from in the middle of making a picture.
chychy94
There is almost nothing I like about this plating and that is unusual for me. I can tell you liberally used the rule of 3 in all aspects of this dish. But the rule of odd numbers is to create a natural look and this dish is anything but natural. I would suggest researching other chefs plating style on StarChefs, Great British Chefs, Instagram, Pinterest, Reddit etc and mimic their styles and techniques till you build enough experience and have your own style.
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kaiasmom0420
This whole plate is screaming “penis” but I can’t figure out why
19 Comments
I’d like to see the duck in the centre and sides on either side. The carrot is stealing the show, which doesn’t look right
I like the dick n balls orange shit
This whole plate just screams do less. Do way less.
The cuts aren’t refined enough to be displayed like that. They’re rough and angular and inconsistent.
The supremes are redundant with your torched citrus garnish. Duck looks fine, not sure why you put gold leaf on it. The stray edible flowers are really outdated.
The sauce looks good. Good texture, good color. Could probably use another pass through a fine strainer.
All in all, there’s just a lot going on that isn’t substantial. The outdated veg cuts, the supremes, the coral tuile, the gold leaf. The food already spoke for itself. You added too much.
What’s up with the little piece of aluminum foil on the duck?
Needs to tighten up. It’s all over the place
This plate reminds me of the [Nuremberg Sky Battle](https://en.wikipedia.org/wiki/1561_celestial_phenomenon_over_Nuremberg#/media/File:Himmelserscheinung_%C3%BCber_N%C3%BCrnberg_vom_14._April_1561.jpg)
Am i meant to eat that slice of charred orange with peel on?
If I see gold leaf on anything but a dessert, it tells me I don’t want to eat anything out of that kitchen. In regards to this dish, obviously duck l’orange is a classic, and the flavor pairings work, but this is really haphazard. It just looks like you saw a bunch of techniques you thought were cool (burnt oranges, coral tuiles, supremes) and just decided to throw it all at one plate. Try charring the supremes instead, and lose the sliced orange with the burnt peel, spread your garnishes out, they look odd in the little piles, and never use curly parsley as a micro green, it looks dated. I like the flower petals, but keep some space around the rim of the plate and bring all of your stuff more towards the center. You want to encourage your diner to eat each component of the dish in one bite, not to fish around the plate picking up garnishes. As to the cooking, your duck skin is really under rendered, and those potatoes look anemic. Focus on mastering the basic techniques before you start trying to get too fancy with it. It looks like you rushed the duck breast and were paying more attention to making tuiles and trying to artfully place orange peels.
Smaller plate and heaped together or 4 very small plates and served separately.
A visual cacophony. Duck looks very good, as does the nap of the sauce
Are you a culinary student? Reminds me of the plating I did at JWU. I see the effort and enthusiasm, but dial it down a notch. It’s starting to look like you’re trying too hard.
It looks like you’re using some decent techniques and skills but it’s way too compartmentalized. You could’ve cooked the duck better as well. Unnecessary burnt orange and other frilly shit that doesn’t add anything to the dish. I’d give it a 5/10
Idk I feel like there isn’t enough on the plate
Why are we still doing the brown sauce skid mark in 2024?
Protein is not centered, honestly doing too much… everything is so far apart from each other.
Not enough duck, too much everything else, and it’s all over the bloody shop mate. It has [Soupé Opera](https://youtu.be/Uv5lRAwXqug?si=99XRpUx_sTfzzX1x) vibes but if it was a frame from in the middle of making a picture.
There is almost nothing I like about this plating and that is unusual for me. I can tell you liberally used the rule of 3 in all aspects of this dish. But the rule of odd numbers is to create a natural look and this dish is anything but natural.
I would suggest researching other chefs plating style on StarChefs, Great British Chefs, Instagram, Pinterest, Reddit etc and mimic their styles and techniques till you build enough experience and have your own style.
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This whole plate is screaming “penis” but I can’t figure out why