I audibly gasped at how gorgeous and appetizing this looks. Well done, chef.
Philly_ExecChef
I mean, it looks tasty as hell.
LowKeyWalrus
Man, I love duck. Such a great bird to work with and eat.
The thigh and the breast are such different beasts. The same bird, but two completely different approach to get it right.
I see you cut skin the thigh so the bone comes out nicely. Lot of sloppy chefs ignore this part and just let the skin rip by itself, poor choice. Did you confit and roast it? That’s my preferred way.
Breast is lovely, too. Beautiful rosé, and perfectly rendered fat, skin looks crisp. What can I say? Lovely, great, well done chef.
Can you elaborate on the side? I’ve always been a big sucker for sweet, fruity sides for duck. Caramelized red cabbage and cherry jus is my favorite combination. Add some nice potatoes, dealer’s choice, you’ve got me.
5 Comments
That’s beautiful.
I like everything about this dish.
I audibly gasped at how gorgeous and appetizing this looks. Well done, chef.
I mean, it looks tasty as hell.
Man, I love duck. Such a great bird to work with and eat.
The thigh and the breast are such different beasts. The same bird, but two completely different approach to get it right.
I see you cut skin the thigh so the bone comes out nicely. Lot of sloppy chefs ignore this part and just let the skin rip by itself, poor choice. Did you confit and roast it? That’s my preferred way.
Breast is lovely, too. Beautiful rosé, and perfectly rendered fat, skin looks crisp. What can I say? Lovely, great, well done chef.
Can you elaborate on the side? I’ve always been a big sucker for sweet, fruity sides for duck. Caramelized red cabbage and cherry jus is my favorite combination. Add some nice potatoes, dealer’s choice, you’ve got me.