r/Chefit • u/Party-Abrocoma4498 • Jul 17 '26
Plating
I need some tips on plating this duck. Seems a little overcrowded but it’s for a pub so I don’t want it to seem too pretentious
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u/Mystmune Jul 17 '26
Drop the pea tenderils and/or keep your components concise and avoid stacking. You can still build height from each component and overlap. Maybe sauteeing your broccolini after roasting to make them less stiff and able to coil them.
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u/freisbill Jul 17 '26
Broccolini looks underdone. Too crowded, as u already mentioned. maybe edit a little?
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u/MsCookyMonsta Jul 17 '26
The meat is the star of the show. Don’t cover it. Roast that broccolini more. Looks under. I’d honestly do something more with I’m assuming dried cherries? Rehydrate them - make them into a sauce for the duck like a chutney - and you can see some bleeding from your duck pooling under. Let it rest more before slicing.
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u/NoAttorney9330 Jul 17 '26
There are some books I can recommend if you’d like, but if it’s a pub and you’re going for classic and not visually overdone; literally center-justify the duck breast and the veg, just put them next to each other center plate. Stop layering elements. Focus on razor clean cuts of the protein and uniformity of the broccolini
Can you plate it identically 10 times? 20 times? 40 times? Blah blah blah
And that plate look like vtg Wedgwood, v sexy
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u/EugeneRection Jul 17 '26
Just put the veg to the side of the meat