Comments | metalsangst: (без темы)

metalsangst

(Untitled)

Feb 02, 2007 20:03

Something i made for a few friends last night. Came up with this dish a couple days earlier while in the shower.

Pan seared breast of duck with a port wine-cherry demi glace, jasmine and wild rice pilaf, sauteed swiss chard and knotted chinese long beans, baby celery microgreens.

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Comments 11

citycrystal February 3 2007, 01:07:50 UTC

plating is hard.

but it looks awesome :D and yummy!

metalsangst February 3 2007, 01:12:20 UTC

I dont think its that hard....i just started plating without really putting any thought into it, which was a mistake.

citycrystal February 3 2007, 01:39:25 UTC

i dunno after watching cooking shows, they are weird about it.

morbid_o February 3 2007, 01:50:00 UTC

Mmm, sounds tasty.

savateuse February 3 2007, 02:03:09 UTC

mmmm I love duck this looks fantastic. I found you through the cooking community, btw, and friended you. =)

amishwarrior February 3 2007, 08:19:39 UTC

Sounds delicious, too bad I missed it.

As far as the plating goes, the cherries seem to be the star of that plate rather than the duck. I would move the rice to the middle of the plate with the duck leaning off of it towards the front with the beans more towards the back. The idea being that you see the knot and the front of the beans , but they don't overtake the role of being the focal point. And less cherries on the plate of course.

That's my attempt at a plating critique.

metalsangst February 3 2007, 09:09:37 UTC

The rice was in the middle of the plate. I wanted to stack it to give it some height, and i dont think the beans overtook the duck as the focal point. What i didnt do was create any kind of flow, partly because i overcooked the chard and looked like shit, so i didnt bother to arrange that like i wanted. Also, i added as much cherries as i did because i wanted to use them. i didnt care how much was on the plate. Damnit, they tasted good =P.

I certainly know that this was no competition plating, and knew that while i was plating it. Again, it was more of a "hurry up and plate it so we can eat" than a "lets make it look pretty"

I know what i did wrong, and i know i can do better. but thats not what this was about =P

Poke... I mean no spiderchick736 February 3 2007, 11:21:04 UTC

I am available to mooch if the food is that good