Had some ingredients in the fridge that i needed to get rid of and this dish came to mind. I would tweak it in a restaurant setting but still delicious at home. Still miss the craft and its crazy how thinking of ideas with food never really leave you.
Persimmon • Celeriac and Apple Slaw • Orange Pan Sauce • Spiced Hazelnut crust •
What’s the stuff that looks like ketchup?
Persimmon purée/Jam with a touch of five spice. About 10% too much but provides the sweet, fruity notes for the duck. The crust has cayenne so you get just a tiny bit of heat
Ooh I'm doing two ducks tomorrow, and I made persimmon preserves a few weeks ago!
Ok this actually sounds bomb.
How would you tweak it? This looks so good as-is, I’m just curious.
I think adjust the portions a bit but honestly it was great so im just hard at my self lol i have to remember i made this at home
You should also remember this is not a home cook sub reddit. This sub is for professional craft by professionals. Not stoner food by home cooks. I'm sure it was fun to make and fun to eat but nothing about your post involves a restaurant except the hypothetical "if this was a restaurant"
Ive been cooking professionally for 15 years. This is something i would make for private clients 🤷🏾♂️
Look bro, it's just the Internet do whatever you want. But that is the sloppiest qualifier for chefit I have ever heard. Also, your plate looks like shit and doesn't seem like you are a chef at all. This is textbook I eat out a lot and have too much time and money but not enough attention. We see it every day.
Nothing wrong with cooking as a hobby and I think it's nice you enjoy your craft. But this is mediocre home cooking, not chefs work
I don’t see you posting anything. At least OP put his work out there. All you’ve done is talk shit
Yes chef 🫡
It looks beautiful and sounds delicious.
It was pretty clear from their post description they cook professionally but made this at home.
What is wrong with you?
Any real chef has taken this form of criticism before. I am trying to drive home a point. His food is literally brown on brown on brown. It looks like actual poop. We say shit. When a chef accidentally makes a plate that looks like poop, another real chef will say "hey, that looks like actual shit. Also the duck is cut wrong, another indicator that we are dealing with a home cook not a chef.
You want something positive? The cook on the duck is excellent. And for a home cook, rather impressive.
I don't post my food pictures because I don't need the feedback of strangers based on imagery. I'm also a shitty photographer. I need the feedback of the guests, my peers and my staff. And when I put brown meat over brown sauce over a brown poop shape pile with some raw greens in front of my staff they would tell me "chef, that looks like shit"
What stoners are cooking duck? Especially this well
The crossover between stoners and good cooks is very high.
Hazelnut crusted duck is not stoner food tho. There's a high crossover of professional chefs and drug use too so you contradict your own point
That is an also true statement but in way a contradictory statement. Drugs are rampant in our industry because it has relatively low impact on your ability to create at the culinary level.
I’ve never had domestic duck. My dad would bring home birds he shot. I hated it. Most people around where I live turn it into pepperoni. Domestic looks so damn good. That looks so damn good.
Just full of bird shot? Or actually bad quality meat? I'd have thought wild would be good
I just remember it being gamey and to be honest my dad wasn’t the best cook.
Oh no! That winter duck must be cold, I'll put it in my belly to warm up
That's purdy.
The cook on the duck with the filberts is nice.
How’d you manage?
Start with a cold pan on medium skin side down, once the skin is almost fully rendered i blast the heat. Then when i like the color/crisp on it i flip to sear the meat side. Baste about 4-5 minutes( I didn’t count). Turn the pan off, then it rock for about a minute then then transfer to a rack to rest. Have a pan with warm honey, so i glaze it and add the chopped filberts. I think this would work with an oven cook as well but i didnt want to turn it on lol
Ok, that makes sense.
It almost looked like the nuts were embedded in the skin, but they’re glued on… either way, real nice.
Oooh. Solid technique. Someone else said that it looks like the topping is seared on there, is that the look you were going for? This has the same presentation as a cut of meat encrusted with nuts or something (not a bad thing).
Sexy AF!!!
So refreshing to actually be able to SEE the food, instead of an inch thick layer of edible arrangements. Looks great!
Thank you! I am always trying to find “my” plating style if that makes sense.
beautiful
Thank you! Happy holidays 🙏
Love the color of the jam. Recipe maybe?
I would toss the warm pan sauce with the slaw right before serving. Will have a quick shelf life after you do that but would be perfect for an a la minute restaurant style pickup.
That looks ducking great
Is it okay if I prefer my duck breast a bit more medium?
persimmon puree at 110% sweetness still beats cranberry from a can. looks crispy enough to hear crunch through photo, my diet just field for divorce
that persimmon jam looks like ketchup but tastes like christmas morning. id drink it straight from the ramekin while the duck judges me
Honestly, no notes. A beautifully presented dish, everything sounds delicious, I would be more than happy to have this at a restaurant.
Reality? That's a big duck breast with some garnish at the edge of the plate that doesn't look good. The plating is bad.