Sous Vide Duck Breast • Butternut Squash Purée • Spur Cherry Caviar • Pea Shoots
Sous vide the duck breast at 140 for 90 mins. Followed by a 4 minute sear. Very happy with how this turned out! Had a lot of fun making this! 🙂
by chastko11
7 Comments
flibberjibber
Wow – this plating. Makes my food look like play dough thrown against a plate. Very nice, would smash. And then I’d come and ask for 7 more because this is a banging entrée.
mrgerbek
How did the fat turn out? Was the sear enough?
_Broatmeal_
This is lovely. Looks like something we serve at the restaurant I work at – a pork chop soup vide over carrot/squash purée. Honestly looks nicer! Great job!
Fickle-Willingness80
Grant Achatz would be proud
xosasaox
Beautiful, post this to r/culinaryplating
grumpvet87
looks pretty but is it an hor devours? i could eat 75 of those plates
7 Comments
Wow – this plating. Makes my food look like play dough thrown against a plate. Very nice, would smash. And then I’d come and ask for 7 more because this is a banging entrée.
How did the fat turn out? Was the sear enough?
This is lovely. Looks like something we serve at the restaurant I work at – a pork chop soup vide over carrot/squash purée. Honestly looks nicer! Great job!
Grant Achatz would be proud
Beautiful, post this to r/culinaryplating
looks pretty but is it an hor devours? i could eat 75 of those plates
Looks like a delicious 3 bites lol