Please help me improve, I’m trying to get better at plating myself before I go back to my holiday work. Also, herb oil in purée or no?! In the first picture some oil dropped on when I was spooning it on, so I decided to roll with it. I’m 15, so I don’t have decades of experience like a lot of people
by Gonk_droid_supreame
4 Comments
That’s a very nice cook on the duck. The potatoes look great as well. I think the biggest issue is the plate itself. Everything is too crowded. Also less is more here no need for the mushroom, I would stick to the carrots and potatoes, possibly the onion but in a different texture maybe fried and crispy. Get yourself a nice flat plate do some carrot, lay down the duck, arrange your pots, add your sauce, garnish with your onions.
For your age, this is an exceptional dish.
The dot of green oil on the purée is a nice touch.
For the potatoes, the shape is poor. Did you cut these into the round shapes, or are they baby potatoes? I made some for the first time a couple of weeks ago (posted on here). I recommend taking nice “medium”-sized potatoes and just cutting the two flat sides, so that they resemble steaks (then run a peeler around the cut edges to prevent them from getting weird).
Great work, especially the duck. Keep it up.
Better than anything I made at 15. Keep practicing! You’ll be amazing in no time
I would say your plate looks a little crowded. Your herb oil looks quite watery also – did you strain it slowly through a muslin cloth? Alternatively, you can freeze it and separate it from the water once it is frozen to clarify.
Personally, I would go a bit smaller with the fondants also, fix your oil and if you were to keep the onions, maybe try some pearl onion or cipollini? Slow roasted or confit whole in duck fat? Personally, I’m not a fan of fanned purées anymore. Dish is very impressive for someone your age, absolutely keep going!!