Smoked duck breast with kabocha, orange squash purée, brown butter sage and duck Demi glacé
All feedback appreciated. Yes I know I overcooked the duck
by BogesMusic
11 Comments
jorateyvr
Puree is not smooth enough, I’d personally reduce the demi longer as it still looks thin…. And ya, I don’t even need to mention the duck
bkyyy
Looks like everything else is half done, except the duck.
weedywet
I think that perfect line of squash looks fussy.
otter-otter
Positive – duck skin looks great. Negatives – the rest needs a **lot** of work
jeffsaidjess
Where’s the rest of the breast
PSTEYN
Needs more complementary colors.
TheInfernalSpark99
Aaaaalrighty. Well looks like all the funny takes are done. Anyway yeah the duck is too much, but it’s a matter of personal taste whether the smoking treatment is worth the “congratulations” cook on it. There is 1 colour on the plate, the sauce is too loose, further reduction and or fortification could be done to improve it. The kabocha… Honestly it’s hard to say, it looks like a lot of dark colour on a single garnish without embellishment. I would add another element to the garnish on the plate and perhaps toss the squash in something. This is begging for green with all the orange so herbs, pesto, even green squash could be nice. Or commit and do shades of red/orange/purple. The skin on the breast is nice but if you intend to present the cuisson on the protein make sure it’s perfect.
Cooknbikes
86 the sage leaves , maybe incorporate the sage ,bb, into purée , I personally would prefer one nice smooth dollop of purée, duck , Demi and something else. maybe the oranges
D-utch
Don’t let anything touch lol
Rasko2179
The duck is over-cooked, by quite some margin. Veggies look burnt. Jus too thin. Just not very attractive at all, sorry.
dellsonic73
Love the idea but that looks like an entree to me.
11 Comments
Puree is not smooth enough, I’d personally reduce the demi longer as it still looks thin…. And ya, I don’t even need to mention the duck
Looks like everything else is half done, except the duck.
I think that perfect line of squash looks fussy.
Positive – duck skin looks great. Negatives – the rest needs a **lot** of work
Where’s the rest of the breast
Needs more complementary colors.
Aaaaalrighty. Well looks like all the funny takes are done. Anyway yeah the duck is too much, but it’s a matter of personal taste whether the smoking treatment is worth the “congratulations” cook on it. There is 1 colour on the plate, the sauce is too loose, further reduction and or fortification could be done to improve it. The kabocha… Honestly it’s hard to say, it looks like a lot of dark colour on a single garnish without embellishment. I would add another element to the garnish on the plate and perhaps toss the squash in something. This is begging for green with all the orange so herbs, pesto, even green squash could be nice. Or commit and do shades of red/orange/purple. The skin on the breast is nice but if you intend to present the cuisson on the protein make sure it’s perfect.
86 the sage leaves , maybe incorporate the sage ,bb, into purée , I personally would prefer one nice smooth dollop of purée, duck , Demi and something else. maybe the oranges
Don’t let anything touch lol
The duck is over-cooked, by quite some margin. Veggies look burnt. Jus too thin. Just not very attractive at all, sorry.
Love the idea but that looks like an entree to me.