Roasted Duck Breast, Vodka and Cherry Sauce, Pesto Paris Mash, Caramelised Chicory
Roasted Duck Breast, Vodka and Cherry Sauce, Pesto Paris Mash, Caramelised Chicory
by Living-Airline9487
2 Comments
OceanIsVerySalty
This feels incredibly dated and uninspired to me. It looks heavy and very, very brown.
The mash is particularly bad. The pinenut and thyme topping is just weird and the messy ring mold is reminiscent of Christmas dinner at a nursing home.
I like the flavors and elements you’ve got going on, but the plating itself needs a lot of work.
ColdestWintersChill
This feels out of a Michelin star restaurant….in 1969.
Put less of the duck on the sauce in the center. Cut the chicory and artfully present it. Quenelle the mash instead of that big circle. Add a little fennel and blood orange salad on top of the duck for some freshness, acidity, and brightness.
2 Comments
This feels incredibly dated and uninspired to me. It looks heavy and very, very brown.
The mash is particularly bad. The pinenut and thyme topping is just weird and the messy ring mold is reminiscent of Christmas dinner at a nursing home.
I like the flavors and elements you’ve got going on, but the plating itself needs a lot of work.
This feels out of a Michelin star restaurant….in 1969.
Put less of the duck on the sauce in the center. Cut the chicory and artfully present it. Quenelle the mash instead of that big circle. Add a little fennel and blood orange salad on top of the duck for some freshness, acidity, and brightness.