Weekend project. Broke down a whole duck. Then did spiced duck breast, duck leg confit croquette, duck fat potato pave with potato Espuma.
Weekend project. Broke down a whole duck. Then did spiced duck breast, duck leg confit croquette, duck fat potato pave with potato Espuma.
by Magnapop
2 Comments
gotonyas
Beautiful idea, and elements. Pretty classical. Proportions are way off though. The croquette you want to be the second most important thing on the plate, only behind the breast, with the sauce and potato espuma just to tie it all together. . That’s way too much croquette and an odd shape. For a plate in a restaurant I’ve done VERY similar before for a tasting menu, we would make the croquette maybe 1/2 the size maximum, of the breast.
Status_Isopod_7310
Shit lookin good my boy lemme get a lil nibble G 😉😉
2 Comments
Beautiful idea, and elements. Pretty classical. Proportions are way off though. The croquette you want to be the second most important thing on the plate, only behind the breast, with the sauce and potato espuma just to tie it all together. . That’s way too much croquette and an odd shape. For a plate in a restaurant I’ve done VERY similar before for a tasting menu, we would make the croquette maybe 1/2 the size maximum, of the breast.
Shit lookin good my boy lemme get a lil nibble G 😉😉