Fermented Shrimp Paste (belachan), Radish Greens, and Spring Onion Pesto Linguine, Quick Pickled Radishes, Duck Breast with Beetroot and Truffle Jam Glaze, Garnished w/ Gochigaru and Parsley
Fermented Shrimp Paste (belachan), Radish Greens, and Spring Onion Pesto Linguine, Quick Pickled Radishes, Duck Breast with Beetroot and Truffle Jam Glaze, Garnished w/ Gochigaru and Parsley
by DatStapler
16 Comments
DatStapler
I’ve been experimenting lately with Malaysian / South East Asian flavors and thought that the fermented shrimp paste would give this pesto an interesting funk to it. Granted, this was more of a clean out the fridge type of pesto, but it worked pretty well. I will say that it did darken the pesto and didn’t quite give the vibrant pop of colour that I’d like.
Some other notes:
* Think I could have laid out the duck a bit more? It’s a bit hard to see the individual slices properly. I did go a bit more rare than usual. * I still haven’t figured out how to sprinkle chpped herbs as garnish. I feel like I’m missing something as I prewash the herbs, and chop it up, but when I sprinkle it it clumps up together. Should herb garnishes be done dry?? * Maybe a sprig of dill / rosemary would have been better?
Thoughts welcome!
jorateyvr
Alright I’m just going to be honest. This is weird. Not even an intriguing weird.
The duck looks completely raw and the skin is still rubbery. The flavour pairings… just do not make sense. And the radish around the plate… anyone else care to chime in?
houston-we-have-uh-o
This doesn’t look like a safe cook on the duck. A meat thermometer is a no brainer but I don’t think that can save this strange flavor combination.
TwoPintsYouPrick
*You were more preoccupied on whether you could, you didn’t stop to think if you should*
Dumbsterphire
I’m gonna tell you what my old chef told me.
Keep it simple, stupid.
Flavors are a lot, and each one is strong enough to be a primary flavor on their own. They end up fighting each other and getting lost.
Plating needs to be tighter and reduced in volume. One small nest of pasta with the duck breast and a few radishes, not thirty.
yells_at_bugs
Back the bus up, son. You doin’ too much.
This doesn’t even sound good on paper, much less in the picture. What is your damage that it is acceptable to serve duck like that? Why tf you mixing gochigaru with linguine? Sometimes less is more, honey. If you have quality ingredients and finesse, a three ring circus is not necessary. Go all the way back to the drawing board with this one.
Over-Director-4986
Duck is rubbery when it’s rare. You need a smoking hot pan to sear the outside, then take it to MR. I’m saying that as someone who eats raw beef, lmao.
This dish is *busy*.
dysfunkti0n
Doing too god damn much
Otherwise-Apple-9252
Plating style need to be adjusted as the portion size is too much, not sure how you incorporate the Belacan taste as a pesto as it has a salty fermented shrimp taste and smell might be overpowered to some people and including the aroma of duck meat can affect it as well if not cooked properly. Not bad for R&D project or idea but need to remember that the first impression for food is the visual and aroma. I’m not too sure that the earthy taste of beetroot and truffle can go well with each other as a jam you might need to find another alternative that is suitable with the duck. Never tasted a gochigaru before can’t comment on it. Anyways try again don’t be discourage with experimenting who knows what kind of taste you can create but learn the basics of plating as well.
ScaryFoal558760
Reading the description of the dish, I’m cautiously intrigued, but the execution leaves a lot to be desired. It looks like a plate for 3 people too.
mmacto
Nothing wrong with experimenting. Beside the duck not rendered and undercooked,the plate is too busy. The radishes are just weird. Too much going on with this hulk SMASH blend of flavours. You are clearly talented and creative. You’ll get there.
OGFleece
Honestly, at this point… just give me Alfredo.
Unicorn_Sush1
You put everything you heard on food network this week into one dish. Don’t do that, make it make sense.
getrichordiefryin
The fact all this is on a pesto linguine just makes me laugh
getrichordiefryin
The fact all this is on a pesto linguine just makes me laugh.
_Sumidagawa_
Maybe this can be simplified a bit:
Linguine with fermented shrimp paste and radish green “pesto” sound good, I might even try adding some gochigaru to the mix.
16 Comments
I’ve been experimenting lately with Malaysian / South East Asian flavors and thought that the fermented shrimp paste would give this pesto an interesting funk to it. Granted, this was more of a clean out the fridge type of pesto, but it worked pretty well. I will say that it did darken the pesto and didn’t quite give the vibrant pop of colour that I’d like.
Some other notes:
* Think I could have laid out the duck a bit more? It’s a bit hard to see the individual slices properly. I did go a bit more rare than usual.
* I still haven’t figured out how to sprinkle chpped herbs as garnish. I feel like I’m missing something as I prewash the herbs, and chop it up, but when I sprinkle it it clumps up together. Should herb garnishes be done dry??
* Maybe a sprig of dill / rosemary would have been better?
Thoughts welcome!
Alright I’m just going to be honest. This is weird. Not even an intriguing weird.
The duck looks completely raw and the skin is still rubbery. The flavour pairings… just do not make sense. And the radish around the plate… anyone else care to chime in?
This doesn’t look like a safe cook on the duck. A meat thermometer is a no brainer but I don’t think that can save this strange flavor combination.
*You were more preoccupied on whether you could, you didn’t stop to think if you should*
I’m gonna tell you what my old chef told me.
Keep it simple, stupid.
Flavors are a lot, and each one is strong enough to be a primary flavor on their own. They end up fighting each other and getting lost.
Plating needs to be tighter and reduced in volume. One small nest of pasta with the duck breast and a few radishes, not thirty.
Back the bus up, son. You doin’ too much.
This doesn’t even sound good on paper, much less in the picture. What is your damage that it is acceptable to serve duck like that? Why tf you mixing gochigaru with linguine? Sometimes less is more, honey. If you have quality ingredients and finesse, a three ring circus is not necessary. Go all the way back to the drawing board with this one.
Duck is rubbery when it’s rare. You need a smoking hot pan to sear the outside, then take it to MR. I’m saying that as someone who eats raw beef, lmao.
This dish is *busy*.
Doing too god damn much
Plating style need to be adjusted as the portion size is too much, not sure how you incorporate the Belacan taste as a pesto as it has a salty fermented shrimp taste and smell might be overpowered to some people and including the aroma of duck meat can affect it as well if not cooked properly. Not bad for R&D project or idea but need to remember that the first impression for food is the visual and aroma. I’m not too sure that the earthy taste of beetroot and truffle can go well with each other as a jam you might need to find another alternative that is suitable with the duck. Never tasted a gochigaru before can’t comment on it. Anyways try again don’t be discourage with experimenting who knows what kind of taste you can create but learn the basics of plating as well.
Reading the description of the dish, I’m cautiously intrigued, but the execution leaves a lot to be desired. It looks like a plate for 3 people too.
Nothing wrong with experimenting. Beside the duck not rendered and undercooked,the plate is too busy. The radishes are just weird. Too much going on with this hulk SMASH blend of flavours. You are clearly talented and creative. You’ll get there.
Honestly, at this point… just give me Alfredo.
You put everything you heard on food network this week into one dish. Don’t do that, make it make sense.
The fact all this is on a pesto linguine just makes me laugh
The fact all this is on a pesto linguine just makes me laugh.
Maybe this can be simplified a bit:
Linguine with fermented shrimp paste and radish green “pesto” sound good, I might even try adding some gochigaru to the mix.