After lurking in this community for a while. Ive learned alot from the posts here. I decided to post my final from one of my classes. Any other tips on plating would be appreciated. My goal is to grow. My personal observation is my Au jus is very watery.
by ExposedOdin218
6 Comments
Find another way to incorporate those apples into the dish. Raw apples are lazy and the skin is gonna be annoying to eat. A savory apple compote could help retain some of the texture of an apple and would go well with the soubise and onion petal.
In terms of plating, I don’t like the soubise on the left and I would personally fan the duck out. Work on making everything look a little “tighter”.
Your soubise is not the right texture, you need more liquid! The onions also need more beet juice. I’m tempted to recreate this dish to show you how you could pull it off better
When you cut the duck, cut it at a slight angle top to bottom, then press it down slightly to fan it out so you can see some of the cut side of each slice. The skin looks very nicely rendered though.
You could use a different colored plate.
Was the jus misted on 6 feet away?
So how bad did you overcook the duck since you won’t show off the doneness in your pics