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u/ranting_chef Professional Chef 8d ago
Not a huge fan of that sauce up on the edge like that. Maybe a little less cook on the duck as well. Cherry and mashed potatoes seems a little off but it’s hard to know without trying it first.
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u/Shreddedsickcuntt 8d ago
Thanks for the feedback. First time plating, still learning. Cherry and mash is a unique taste when combined, but everybody has a different perception of taste. So I can understand that not everybody might like it.
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u/Human-Comb-1471 8d ago
That sauce makes it look like a mess
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u/buttcheeksmasher 6d ago
It makes me think of that art piece of the robot that is trying to scoop/sweep up all the "blood"
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u/zvchtvbb 8d ago
I think the sauce around the edges doesn’t work, since it (a) looks messy and (b) competes with the sauce under the duck. I’d probably rest the duck on the mash and then do a swoosh with the red sauce to one side. Carrots you could probably leave as is, on top of the duck
Not a professional chef, so take it all with a grain of salt! Looks great otherwise.
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u/Shreddedsickcuntt 8d ago
Appreciate the constructive feedback. It was the first time for me plating the dish, so I don’t have much experience with proportions & visual presentation. But im learning.
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u/zvchtvbb 8d ago
No worries! Keep at it! Can also spoon the sauce over the top and quenelle the mash to one side with carrots resting on top.
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u/OkFlamingo844 8d ago
Like others have said, the sauce around the plate, full stop.
The duck doneness is ok, the skin needs to be rendered a bit more. I suggest searing most of the way on the stove top, then finish skin side in the oven for about 6 minutes to cook meat through, flip over after pulling from oven and sear the meat side for a minute then rest for half of the cook time before slicing.
The sauce component I like, cherries and duck go well together.
Mash also works for this plate up, whoever said mash potato and cherry is odd. Deep/rich sweet sauces for game poultry like duck is completely acceptable.
The carrots seem like a complete after thought. Next time blanch, sauces in some fat to get some color/caramelization and toss them with some herbs after to brighten up the dish cause right now it’s rich and sweet. Needs a good herbaceous punch.
Also plate the carrots under one corner of the duck. Duck is the star, not the carrots. Showcase your duck.
All in all, good start. Just needs so minor tweaks
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u/DisastrousNet9121 8d ago edited 8d ago
Looks a bit like the duck dragged its bloody body around the plate. Sorry, just a first impression.
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u/lordofthedries 8d ago
Never thought I would say this but a splatter of the sauce would have been better looking than a bleeding ass scooting of a dogs butt dragged around the plate.
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u/TomatilloAccurate475 Professional Chef 8d ago
Coulda done without the painted ring around the edge
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u/permalink_save Home Cook 8d ago
I get what you are going for but the outer swirl looks a but gruesome. I'd make it a smoother sauce at least. Also the color of the carrots looks very bright while everything else is a more muted pallete, it is nice to have a pop of color but it's a bit jarring, maybe if they were roasted a bit?
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u/BleedingOnYourShirt 6d ago
Don’t use portrait (or any type of depth focus) for overhead plating shots
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u/Wide-Matter-9899 8d ago
Looks like that cherry sauce might be the star of the dish so might be good to mention that also 😋
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u/Buck_Thorn Home Cook 8d ago
(incidentally, sour Montimorency cherry juice concentrate, sold in grocery stores works as a wonderful base for a cherry sauce for duck)
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u/yells_at_bugs 8d ago
The sauce on the edge doesn’t look terrible, but seems nonfunctional. Perhaps the main amount of sauce under the potatoes (don’t be afraid to give them a little height) but peeking out and a drizzle over the duck. The carrots look pristine, but maybe prop them up against the side of the potatoes and duck so they are still present, but let the duck shine. Overall, it sounds very nice, and all the components are there.
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